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Updated: Jan 18, 2026

Resin-Assisted Capture Coupled with Isobaric Tandem Mass Tag Labeling for Multiplexed Quantification of Protein Thiol Oxidation
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Published on: June 21, 2021

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过氧化素6 (Prdx6) 和死后牛肉软化中的氧化应激:一种蛋白质学视角

Huixin Zuo1, Linlin Huang2, Mingming Huang1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.

Journal of proteomics
|September 11, 2025
PubMed
概括

用mercaptosuccinic acid (MA) 抑制氧化素6 (Prdx6) 活性,通过增加氧化应激和蛋白质分解,加速牛肉软化. 这提供了一种减少肉类老化时间和成本的策略.

关键词:
衰老期是一个衰老期.牛肉是牛肉,牛肉就是牛肉.氧化应激是一种氧化应激.过氧化素 6 过氧化素 6蛋白质组学是指蛋白质组学.温柔 温柔 温柔 温柔 是一个

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