Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
出版年份 2022 全文链接
标题
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-20
出版商
Informa UK Limited
发表日期
2022-09-20
DOI
10.1080/10408398.2022.2117788
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach
- (2022) Chengkang Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives
- (2022) Noman Walayat et al. Antioxidants
- Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics
- (2022) Xin Zhao et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
- (2022) Chuhan Bian et al. Food Chemistry-X
- Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation
- (2022) Wenya Xu et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals
- (2021) Shan Qian et al. FOOD CHEMISTRY
- l-Arginine and l-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin’s Emulsifying Properties
- (2021) Daojing Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein Lipoxidation: Basic Concepts and Emerging Roles
- (2021) Álvaro Viedma-Poyatos et al. Antioxidants
- Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
- (2021) Shasha Cheng et al. DRYING TECHNOLOGY
- Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
- (2021) Yueyue Liu et al. FOOD CHEMISTRY
- Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
- (2021) De-Yang Li et al. FOOD CHEMISTRY
- Redox Proteomic Analysis Reveals Microwave-Induced Oxidation Modifications of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix)
- (2021) Xidong Jiao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein
- (2021) Cikun Liu et al. Journal of Food Measurement and Characterization
- Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions
- (2021) Longteng Zhang et al. FOOD CHEMISTRY
- Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees
- (2021) Mengxue Fang et al. FOOD CHEMISTRY
- Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure
- (2021) Nikheel Bhojraj Rathod et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Selective and sensitive UHPLC-ESI-Orbitrap MS method to quantify protein oxidation markers
- (2021) Mahesha M. Poojary et al. TALANTA
- Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds
- (2020) Hui Shen et al. FOOD CHEMISTRY
- Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
- (2020) Longteng Zhang et al. FOOD CHEMISTRY
- Oxidative Stress and Antioxidant Defense in Fish: The Implications of Probiotic, Prebiotic, and Synbiotics
- (2020) Seyed Hossein Hoseinifar et al. Reviews in Fisheries Science & Aquaculture
- Preservation of aquatic food using edible films and coatings containing essential oils: a review
- (2020) Fereidoon Shahidi et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products
- (2020) Sohail Khan et al. FOOD REVIEWS INTERNATIONAL
- Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)
- (2020) Keyu Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis
- (2020) Zhiwei Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of pulsed electric field and modified atmospheric packaging on melanosis and quality of refrigerated Pacific white shrimp treated with leaf extract of Chamuang (Garcinia cowa Roxb.)
- (2020) Khursheed Ahmad Shiekh et al. Food Packaging and Shelf Life
- Animal and Plant Protein Oxidation: Chemical and Functional Property Significance
- (2020) Youling L. Xiong et al. Foods
- Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage
- (2020) Peiyun Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Protein carbonylation: molecular mechanisms, biological implications, and analytical approaches
- (2020) Mitsugu Akagawa FREE RADICAL RESEARCH
- Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula
- (2019) Zhifei Chen et al. FREE RADICAL RESEARCH
- Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review
- (2019) Xujian Qiu et al. Journal of Aquatic Food Product Technology
- Superchilled, chilled and frozen storage of Atlantic mackerel (Scomber scombrus ) fillets - changes in texture, drip loss, protein solubility and oxidation
- (2019) Janna Cropotova et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Recent advances in quality retention of non-frozen fish and fishery products: A review
- (2019) Dawei Yu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The Chemistry of Protein Oxidation in Food
- (2019) Michael Hellwig ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
- Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process
- (2019) Hong-Kai Xie et al. FOOD CHEMISTRY
- Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi
- (2019) Jun Lin et al. FOOD CHEMISTRY
- Oxidative Stress: A Key Modulator in Neurodegenerative Diseases
- (2019) Anju Singh et al. MOLECULES
- Protein oxidation during temperature-induced amyloid aggregation of beta-lactoglobulin
- (2019) Julia K. Keppler et al. FOOD CHEMISTRY
- Quantitation of Methionine Sulfoxide in Milk and Milk-Based Beverages—Minimizing Artificial Oxidation by Anaerobic Enzymatic Hydrolysis
- (2019) Martin Kölpin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Long‐Chain n ‐3 PUFA Content and n ‐6/ n ‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion
- (2019) Thomas Van Hecke et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins
- (2019) Mario Estévez et al. Redox Biology
- Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
- (2019) Xue Zhao et al. FOOD CHEMISTRY
- Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere
- (2019) Mohd Asraf Mohd Zainudin et al. FOOD CHEMISTRY
- A novel fluorimetric assay for visualization and quantification of protein carbonyls in muscle foods
- (2019) Janna Cropotova et al. FOOD CHEMISTRY
- Detection, identification, and quantification of oxidative protein modifications
- (2019) Clare L. Hawkins et al. JOURNAL OF BIOLOGICAL CHEMISTRY
- Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker ( Pseudosciaena crocea )
- (2019) Xuepeng Li et al. JOURNAL OF FOOD BIOCHEMISTRY
- Simultaneous quantification of alpha-aminoadipic semialdehyde, piperideine-6-carboxylate, pipecolic acid and alpha-aminoadipic acid in pyridoxine-dependent epilepsy
- (2019) Jiao Xue et al. Scientific Reports
- Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2
- (2019) Ge Ge et al. FOOD CHEMISTRY
- Effect of acute crowding stress on rainbow trout ( Oncorhynchus mykiss ): A proteomics study
- (2018) Mahdi Naderi et al. AQUACULTURE
- Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of pork
- (2018) Han Lu et al. FOOD CHEMISTRY
- Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem
- (2018) Longteng Zhang et al. FOOD CHEMISTRY
- Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham
- (2018) Marta Gallego et al. FOOD CHEMISTRY
- Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage
- (2018) Bin Zhang et al. FOOD CHEMISTRY
- Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham
- (2018) Marta Gallego et al. FOOD RESEARCH INTERNATIONAL
- ROS and RNS signalling: adaptive redox switches through oxidative/nitrosative protein modifications
- (2018) N. T. Moldogazieva et al. FREE RADICAL RESEARCH
- Influence of cooking methods on protein modification and in vitro digestibility of hairtail ( Thichiurus lepturus ) fillets
- (2018) Wilson P. Semedo Tavares et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
- (2018) Bhaskar Mitra et al. MEAT SCIENCE
- Effects of protein oxidation on the texture and water-holding of meat: a review
- (2018) Yulong Bao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Stress Effects on Meat Quality: A Mechanistic Perspective
- (2018) Tong Xing et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress
- (2018) Longteng Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A comparative and evolutionary approach to oxidative stress in fish: A review
- (2017) Kim Birnie-Gauvin et al. FISH AND FISHERIES
- Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
- (2017) Han Lu et al. FOOD CHEMISTRY
- Nutritional composition of food fishes and their importance in providing food and nutritional security
- (2017) Bimal Prasanna Mohanty et al. FOOD CHEMISTRY
- Influence of salt on lipid oxidation in meat and seafood products: A review
- (2017) Lilian R.B. Mariutti et al. FOOD RESEARCH INTERNATIONAL
- Formation and repair of oxidatively generated damage in cellular DNA
- (2017) Jean Cadet et al. FREE RADICAL BIOLOGY AND MEDICINE
- Peroxyl radical- and photo-oxidation of glucose 6-phosphate dehydrogenase generates cross-links and functional changes via oxidation of tyrosine and tryptophan residues
- (2017) Fabian Leinisch et al. FREE RADICAL BIOLOGY AND MEDICINE
- What is targeted proteomics? A concise revision of targeted acquisition and targeted data analysis in mass spectrometry
- (2017) Eva Borràs et al. PROTEOMICS
- Beneficial roles of feed additives as immunostimulants in aquaculture: a review
- (2017) Mahmoud A.O. Dawood et al. Reviews in Aquaculture
- Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets
- (2017) Lyulin Hu et al. RSC Advances
- Effect of smoking and refrigeration on lipid oxidation of Clupea harengus : A fish commonly consumed in Cameroon
- (2017) Noel Tenyang et al. Food Science & Nutrition
- Activation of apoptosis signalling pathways by reactive oxygen species
- (2016) Maureen Redza-Dutordoir et al. BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH
- Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying
- (2016) Manat Chaijan et al. DRYING TECHNOLOGY
- Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties
- (2016) Tine Rysman et al. FOOD CHEMISTRY
- Novel DNPH-based method for determination of protein carbonylation in muscle and meat
- (2016) Francesca Soglia et al. FOOD CHEMISTRY
- Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
- (2016) Lin Wang et al. FOOD RESEARCH INTERNATIONAL
- Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review
- (2016) Jiang Jiang et al. MEAT SCIENCE
- Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting
- (2016) Tzer-Yang Yu et al. MEAT SCIENCE
- Fluorimetric screening assay for protein carbonyl evaluation in biological samples
- (2015) P. Stocker et al. ANALYTICAL BIOCHEMISTRY
- Tripping up Trp: Modification of protein tryptophan residues by reactive oxygen species, modes of detection, and biological consequences
- (2015) Marilyn Ehrenshaft et al. FREE RADICAL BIOLOGY AND MEDICINE
- Exploring oxidative modifications of tyrosine: An update on mechanisms of formation, advances in analysis and biological consequences
- (2015) C. Houée-Lévin et al. FREE RADICAL RESEARCH
- Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation
- (2015) Xianchao Feng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Reactive oxygen species and mitochondria: A nexus of cellular homeostasis
- (2015) Joe Dan Dunn et al. Redox Biology
- Simplified 2,4-dinitrophenylhydrazine spectrophotometric assay for quantification of carbonyls in oxidized proteins
- (2014) Cristina S. Mesquita et al. ANALYTICAL BIOCHEMISTRY
- Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal
- (2014) Antonio Ayala et al. Oxidative Medicine and Cellular Longevity
- Sulfenic acid chemistry, detection and cellular lifetime
- (2013) Vinayak Gupta et al. BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
- Quantification of thiols and disulfides
- (2013) Jakob R. Winther et al. BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
- Protein Analysis by Shotgun/Bottom-up Proteomics
- (2013) Yaoyang Zhang et al. CHEMICAL REVIEWS
- Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
- (2013) Alaa El-Din A. Bekhit et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Protein Oxidation: Basic Principles and Implications for Meat Quality
- (2013) Wangang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Protein carbonylation: Proteomics, specificity and relevance to aging
- (2013) Elisa Cabiscol et al. MASS SPECTROMETRY REVIEWS
- Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system
- (2013) Yanqing Li et al. PROCESS BIOCHEMISTRY
- Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply
- (2013) Albert G. J. Tacon et al. REVIEWS IN FISHERIES SCIENCE
- Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin
- (2012) Manuel Pazos et al. FOOD CHEMISTRY
- Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients
- (2012) Maike Timm-Heinrich et al. FOOD CHEMISTRY
- Detection of reactive oxygen species derived from the family of NOX NADPH oxidases
- (2012) Ghassan J. Maghzal et al. FREE RADICAL BIOLOGY AND MEDICINE
- Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway
- (2012) Mariana Utrera et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Parallel Reaction Monitoring for High Resolution and High Mass Accuracy Quantitative, Targeted Proteomics
- (2012) Amelia C. Peterson et al. MOLECULAR & CELLULAR PROTEOMICS
- Comparison of fluorescence reagents for simultaneous determination of hydroxylated phenylalanine and nitrated tyrosine by high-performance liquid chromatography with fluorescence detection
- (2011) Yusuke Iwasaki et al. BIOMEDICAL CHROMATOGRAPHY
- 4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation
- (2011) Sisse Jongberg et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Fish Proteins as Targets of Ferrous-Catalyzed Oxidation: Identification of Protein Carbonyls by Fluorescent Labeling on Two-Dimensional Gels and MALDI-TOF/TOF Mass Spectrometry
- (2011) Manuel Pazos et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dityrosine, 3,4-Dihydroxyphenylalanine (DOPA), and Radical Formation from Tyrosine Residues on Milk Proteins with Globular and Flexible Structures as a Result of Riboflavin-Mediated Photo-oxidation
- (2011) Trine K. Dalsgaard et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardina pilchardus) and dolphinfish (Coryphaena hippurus)
- (2011) J. Gómez-Estaca et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Protein carbonyls in meat systems: A review
- (2011) Mario Estévez MEAT SCIENCE
- Pinpointing oxidative modifications in proteins—recent advances in analytical methods
- (2010) Ulrika Törnvall Analytical Methods
- Environmentally induced oxidative stress in aquatic animals
- (2010) Volodymyr I. Lushchak AQUATIC TOXICOLOGY
- The sites and topology of mitochondrial superoxide production
- (2010) Martin D. Brand EXPERIMENTAL GERONTOLOGY
- Degradation and oxidation postmortem of myofibrillar proteins in porcine skeleton muscle revealed by high resolution mass spectrometric proteome analysis
- (2010) Bogdan Bernevic et al. INTERNATIONAL JOURNAL OF MASS SPECTROMETRY
- Identification of Cysteine, Methionine and Tryptophan Residues of Actin OxidizedIn vivoduring Oxidative Stress
- (2010) Maria Fedorova et al. JOURNAL OF PROTEOME RESEARCH
- Protein oxidation in muscle foods: A review
- (2010) Marianne N. Lund et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)
- (2009) Mario Estévez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage
- (2008) Sylvie Eymard et al. FOOD CHEMISTRY
- Modifications of Tryptophan Oxidation by Phenolic-Rich Plant Materials
- (2008) Hanna Salminen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now