Article ID Journal Published Year Pages File Type
10541017 Food Chemistry 2012 6 Pages PDF
Abstract
► m-Calpain was activated by calcium lactate. ► The extent of m-calpain oxidation by H2O2 was decreased with increasing calcium lactate contents. ► The calcium lactate injected beef steaks resulted in more protein degradation than the control.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of calcium lactate on m-calpain activity and protein degradation under oxidising conditions
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