The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

• DOI: 10.1016/j.fshw.2023.02.013
• Publication Date: 2023-03-21T19:09:55Z
• Authors: Zongshuai Zhu; Anthony Pius Bassey; Ming Huang; Iftikhar Ali Khan
• Keywords: Myofibril; Protein Carbonylation

Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar is limited. Models induced by different concentrations hydroxyl radicals (·OH) were developed mild (MPG). Results exhibited levels AGEs and surface hydrophobicity (H0) steadily increased with addition hydrogen peroxide (H2O2) concentration. However, sulfhydryl group, free amino particle size gradually decreased H2O2 The carbonyl value in concentration until 10 mmol/L. Pearson's correlation indicated MPG structure modification (unfolding degradation) significantly positively correlated (P < 0.05). Finally, a mechanism was proposed hypothesize effect on under conditions.