Competitive kinetics as a tool to determine rate constants for reduction of ferrylmyoglobin by food components
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- 作者：Sisse Jongberga ; Jongberg@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; Marianne N. Lunda ; b ; mnl@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; David I. Pattisonc ; d ; David.Pattison@hri.org.au" class="auth_mail" title="E-mail the corresponding author ; Leif H. Skibsteda ; ls@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; Michael J. Daviesb ; c ; d ; davies@sund.ku.dk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ferrylmyoglobin ; ABTS ; Competitive kinetics ; Myofibrillar proteins ; Phenols ; Plant extracts
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：36-41
- 全文大小：357 K
文摘
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Competitive kinetics with ABTS as a tool for determining rate constants.
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The rate constants for the reaction of MbFe(IV)
O with proteins were found.- •
The rate constant for myofibrillar protein were 20-fold higher than for BSA.
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The cysteine residues are main targets of haem protein-mediated oxidation.
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Competitive kinetics with ABTS is not directly applicable for phenolics.