Protein oxidation‐induced changes in the physicochemical properties and quality of plant food
Jiayang Wu,
Yanli Ji,
Jie Xue
et al.
Abstract:SummaryProtein oxidation is widely present in food systems and is susceptible to internal factors involving lipids and enzymes as well as external factors such as temperature and oxygen promoters. Protein oxidation leads to modification of the peptide skeletons and amino acid side chains, which in turn alters the structural characteristics of proteins, including protein cleavage, aggregation and derivative formation, and severely affects their physicochemical properties and bioavailability, thereby reducing th… Show more
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