| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539668 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We examine if oxidation could influence on the degradation of myofibrillar protein via μ-calpain in vitro. ⺠Oxidation increased the proteolytic susceptibility of myosin heavy chain. ⺠Relatively higher oxidative level accelerated the degradation of α-actinin. ⺠Oxidation caused little proteolysis of actin. ⺠Oxidation declined the degradation of troponin-T, but had no influence on the pattern of 30 kDa fragment.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mei Xue, Feng Huang, Ming Huang, Guanghong Zhou,