| 20196602 |
Estevez M, Heinonen M: Effect of Phenolic Compounds on the Formation of alpha-Aminoadipic and gamma-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin. J Agric Food Chem. 2010 Mar 2.
Suspensions containing myofibrillar proteins (20 mg/mL) and the aforementioned phenolic compounds (1 mM) were oxidized (37 degrees C for 20 days) in the presence of copper acetate, iron (FeCl (3)), or myoglobin (10 muM) in combination with 1 mM H (2) O (2) and analyzed for AAS and GGS using liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). |
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