高铁肌红蛋白
肌红蛋白
化学
卟啉
血红素
血红素蛋白
氧化磷酸化
羟基自由基
光化学
激进的
有机化学
生物化学
酶
作者
Jingjiao Jiang,Minquan Xia,Honghong Gong,Jing Ma,Weiqing Sun
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2023-10-10
卷期号:436: 137691-137691
被引量:4
标识
DOI:10.1016/j.foodchem.2023.137691
摘要
This study aimed to investigate the effect of magnetic fields (0, 3, 6, 12 mT) on the oxidation characteristics of myoglobin (Mb) in the sarcoplasmic protein (SP) system and to understander the underlying mechanism. The metmyoglobin content, Soret band of heme iron porphyrin, protein conformation and molecular weight distribution were measured in different Mb and SP samples. The results showed that the primary oxidation site of hydroxyl radical on Mb was likely to be the porphyrin ring structure and the side chain group of protein rather than the central iron atoms, what’s more, 12 mT magnetic field treatment had an inhibitory effect on the oxidative damage induced by hydroxyl radical.
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