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在不同的方法下,猪肉中的蛋白质氧化新生物标志物的变化

Chuanyu Guo1, Shouyin Wang1, Xiaolei Jia1

  • 1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Foods (Basel, Switzerland)
|April 13, 2024
PubMed
概括

这项研究发现α-aminoadipic半化物 (AAS) 是猪肉肉片中蛋白质氧化的敏感生物标志物. 油炸产生的氧化程度高于蒸或烤,特别是在70-80°C时.

关键词:
lysinonorleucine是什么意思?lysinonorleucine是什么意思?lysinonorleucine是什么意思?蛋白质碳基化蛋白质的碳基化总的碳化物.总的醇总量是多少α-阿米诺基半化物

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