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Related Concept Videos

Radical Autoxidation01:20

Radical Autoxidation

The oxidation of an organic compound in the presence of air or oxygen is called autoxidation. For example, cumene reacts with oxygen to form hydroperoxide. Autoxidation involves initiation, propagation, and termination steps. Many organic compounds are susceptible to autoxidation—especially ethers in the presence of oxygen, which form hydroperoxides. Even though this reaction is slow, old ether bottles contain small amounts of peroxide, which leads to laboratory explosions during ether...
Protein Modifications in the RER01:26

Protein Modifications in the RER

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Oxidation of Alcohols02:37

Oxidation of Alcohols

In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
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Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

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Oxidation and Reduction of Organic Molecules01:19

Oxidation and Reduction of Organic Molecules

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Corrosion02:49

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Updated: May 8, 2026

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation
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Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation

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Protein oxidation: basic principles and implications for meat quality.

Wangang Zhang1, Shan Xiao, Dong U Ahn

  • 1Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA.

Critical Reviews in Food Science and Nutrition
|September 7, 2013
PubMed
Summary
This summary is machine-generated.

Protein oxidation, the modification of proteins by reactive oxygen species (ROS), impacts food quality, especially in meat. Understanding these oxidative changes is crucial for food science and safety.

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Enabling Real-Time Compensation in Fast Photochemical Oxidations of Proteins for the Determination of Protein Topography Changes

Published on: September 1, 2020

Area of Science:

  • Food Science
  • Biochemistry
  • Oxidative Stress

Background:

  • Protein oxidation mechanisms in biological systems are well-studied.
  • The effects and mechanisms of protein oxidation in food systems remain largely unknown.
  • Reactive oxygen species (ROS) cause covalent modification of proteins, altering their structure and function.

Purpose of the Study:

  • To review the basic principles and products of protein oxidation.
  • To discuss the implications of protein oxidation in food systems, particularly in meat.
  • To highlight the knowledge gap regarding protein oxidation in food.

Main Methods:

  • Review of existing literature on protein oxidation.
  • Discussion of chemical reactions involving ROS and amino acids.
  • Analysis of the impact of protein oxidation on food properties.

Main Results:

  • Cysteine and methionine are highly susceptible to oxidation due to their sulfur groups.
  • Protein oxidation can lead to fragmentation, cross-linking, and altered physical/chemical properties.
  • Oxidative modifications affect meat quality and processing characteristics.

Conclusions:

  • Protein oxidation significantly impacts food systems, especially meat quality.
  • Further research is needed to fully understand protein oxidation in food.
  • Knowledge of protein oxidation is essential for food safety and product development.