Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Radical Autoxidation01:20

Radical Autoxidation

3.4K
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...
3.4K
Protein Denaturation01:28

Protein Denaturation

11.2K
The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
11.2K
Oxidations of Aldehydes and Ketones to Carboxylic Acids01:15

Oxidations of Aldehydes and Ketones to Carboxylic Acids

7.0K
Oxidation of aldehydes and ketones results in the formation of carboxylic acids. Aldehydes, bearing hydrogen next to the carbonyl group, are easily oxidized compared to ketones. This is because an aldehydic proton can easily be abstracted during oxidation.
Aldehydes readily undergo oxidation in strong oxidizing agents such as potassium permanganate and chromic acid. The oxidation can also be carried out using mild oxidizing agents such as silver oxide. In fact, aldehydes can be easily oxidized...
7.0K
Oxidation of Alcohols02:37

Oxidation of Alcohols

18.5K
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.
The process of oxidation in a chemical reaction is observed in any of the three forms:
18.5K
Oxidation of Alkenes: Anti Dihydroxylation with Peroxy Acids02:04

Oxidation of Alkenes: Anti Dihydroxylation with Peroxy Acids

8.2K
Diols are compounds with two hydroxyl groups. In addition to syn dihydroxylation, diols can also be synthesized through the process of anti dihydroxylation. The process involves treating an alkene with a peroxycarboxylic acid to form an epoxide. Epoxides are highly strained three-membered rings with oxygen and two carbons occupying the corners of an equilateral triangle. This step is followed by ring-opening of the epoxide in the presence of an aqueous acid to give a trans diol.
8.2K
Pyruvate Oxidation01:15

Pyruvate Oxidation

172.8K
After glycolysis, the charged pyruvate molecules enter the mitochondria via active transport and undergo three enzymatic reactions. These reactions ensure that pyruvate can enter the next metabolic pathway so that energy stored in the pyruvate molecules can be harnessed by the cells.
First, the enzyme pyruvate dehydrogenase removes the carboxyl group from pyruvate and releases it as carbon dioxide. The stripped molecule is then oxidized and releases electrons, which are then picked up by NAD+...
172.8K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Carbon tunnel vision and sustainable meat production in the West: A disproportionate focus on dietary greenhouse gas emissions?

Food science of animal resources·2026
Same author

Processing affects the oxidative and nutritional quality of yellow mealworm (Tenebrio molitor) before and after in vitro gastrointestinal digestion.

Food chemistry·2026
Same author

Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productions.

International journal of food microbiology·2026
Same author

Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health.

Comprehensive reviews in food science and food safety·2026
Same author

Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion.

Foods (Basel, Switzerland)·2025
Same author

Insights into the production of erythritol by strains of <i>Limosilactobacillus fermentum</i> of sourdough origin.

Applied and environmental microbiology·2025

Related Experiment Video

Updated: Apr 14, 2026

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation
07:16

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

Published on: June 21, 2021

2.3K

Protein oxidation affects proteolysis in a meat model system.

Alberto Berardo1, Erik Claeys1, Els Vossen1

  • 1Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.

Meat Science
|April 25, 2015
PubMed
Summary

Protein oxidation and low pH levels negatively impact meat proteolysis in fermented sausages. This reduces amino acid release during ripening, affecting sausage quality.

Keywords:
CarbonylsDry fermented sausageMeat modelProtein electrophoresisProtein oxidationProteolysisThiols

More Related Videos

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
05:57

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function

Published on: April 26, 2024

990
Enabling Real-Time Compensation in Fast Photochemical Oxidations of Proteins for the Determination of Protein Topography Changes
07:38

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

Published on: September 1, 2020

5.7K

Related Experiment Videos

Last Updated: Apr 14, 2026

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation
07:16

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

Published on: June 21, 2021

2.3K
Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function
05:57

Author Spotlight: In Silico Creation and Impact of Carbonylated Amino Acids on Protein Structure and Function

Published on: April 26, 2024

990
Enabling Real-Time Compensation in Fast Photochemical Oxidations of Proteins for the Determination of Protein Topography Changes
07:38

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

Published on: September 1, 2020

5.7K

Area of Science:

  • Food Science
  • Meat Science
  • Biochemistry

Background:

  • Meat proteolysis is crucial for the development of flavor and texture in dry fermented sausages.
  • Protein oxidation, induced by agents like hydrogen peroxide, can alter meat quality attributes.
  • The interplay between pH, protein oxidation, and proteolysis in sausage ripening is not fully understood.

Purpose of the Study:

  • To investigate the effects of hydrogen peroxide-induced protein oxidation on meat proteolysis.
  • To determine the influence of different pH levels (4.8 and 5.2) on these processes.
  • To understand how oxidation and pH affect amino acid release during sausage ripening.

Main Methods:

  • A meat model system simulating dry fermented sausages was used.
  • Protein oxidation was induced using hydrogen peroxide.
  • Protein carbonyl content and thiol concentration were measured.
  • Proteolysis was assessed by monitoring amino acid release, with and without protease inhibitors.

Main Results:

  • Oxidised meat samples showed increased protein carbonyls and decreased thiols.
  • Initial protein carbonyl levels were lower at pH 4.8 compared to pH 5.2, converging over time.
  • Both low pH and protein oxidation significantly inhibited meat proteolysis and reduced amino acid release.

Conclusions:

  • Hydrogen peroxide-induced protein oxidation negatively affects meat proteolysis in a model system for dry fermented sausages.
  • Low pH exacerbates the inhibitory effect of oxidation on proteolysis, reducing amino acid liberation during ripening.
  • These findings highlight the importance of controlling oxidation and pH for optimal sausage fermentation and quality.