Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii).

Jianchu ChenSijie RenQing ShenXingqian YeJianchu ChenJiangang Ling

Published in: Journal of the science of food and agriculture (2018)

This study indicated that the lipid and protein oxidation of fish fillets could be dependent on time of roasting, and the oxidation continued to develop and have an impact on proteolysis during in vitro digestion. © 2018 Society of Chemical Industry.

Keyphrases

hydrogen peroxide
protein protein
amino acid
binding protein
electron transfer
visible light
anaerobic digestion
nitric oxide
small molecule