Abstract：
:The effect of protein oxidation on proteolysis during meat digestion was investigated following storage and subsequent in vitro digestion of beef and pork patties. Protein oxidation was evaluated as thiol oxidation, total carbonylation, and specific carbonylation (α-amino adipic and γ-glutamic semialdehyde). Furthermore, 4-hydroxyphenylalanine, a hydroxylation product of phenylalanine, was identified and quantified as a new protein oxidation marker. After 7days of chilled illuminated storage (4°C), significant oxidative modifications were quantified and the oxidative degradation was continued during in vitro digestion. The observed effects were more abundant in beef patties. Protein oxidation before digestion resulted in impaired proteolysis during digestion.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rysman T,Van Hecke T,Van Poucke C,De Smet S,Van Royen Gdoi
10.1016/j.foodchem.2016.04.027subject
Has Abstractpub_date
2016-10-15 00:00:00pages
177-84eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30544-1journal_volume
209pub_type
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