Effect of Peroxyl‐Radicals‐Induced Oxidative Modification in the Physicochemical and Emulsifying Properties of Walnut Protein

2020 ◽  
Author(s):  
Xiaoying Mao ◽  
Dandan Wang ◽  
Lingge Sun ◽  
Jian Zhang ◽  
Qingzhi Wu
Keyword(s):  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Emulsifying Properties

Effects of oxidative modification of peroxyl radicals on the structure and foamability of chickpea protein isolates

2021 ◽  
Vol 86 (3) ◽  
pp. 824-833
Author(s):  
Zengfang Zhu ◽  
Xiaoying Mao ◽  
Qingzhi Wu ◽  
Jian Zhang ◽  
Xiaorong Deng
Keyword(s):  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Protein Isolates

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Meat Science ◽  
2014 ◽  
Vol 96 (4) ◽  
pp. 1432-1439 ◽  
Author(s):  
Feibai Zhou ◽  
Mouming Zhao ◽  
Haifeng Zhao ◽  
Weizheng Sun ◽  
Chun Cui
Keyword(s):  
Myofibrillar Protein ◽  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Gel Properties

Oxidative modification of human ceruloplasmin by peroxyl radicals

2001 ◽  
Vol 1568 (1) ◽  
pp. 30-36 ◽  
Author(s):  
Jung Hoon Kang ◽  
Kyung Sik Kim ◽  
Soo Young Choi ◽  
Hyeok Yil Kwon ◽  
Moo Ho Won
Keyword(s):  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Human Ceruloplasmin

Oxidative modification of soy protein by peroxyl radicals

2009 ◽  
Vol 116 (1) ◽  
pp. 295-301 ◽  
Author(s):  
Wei Wu ◽  
Caimeng Zhang ◽  
Xiangzhen Kong ◽  
Yufei Hua
Keyword(s):  
Soy Protein ◽  
Oxidative Modification ◽  
Peroxyl Radicals

scholarly journals Oxidative modification of citrate synthase by peroxyl radicals and protection with novel antioxidants

2009 ◽  
Vol 24 (6) ◽  
pp. 1319-1331 ◽  
Author(s):  
Nikolai L. Chepelev ◽  
Joshua D. Bennitz ◽  
James S. Wright ◽  
Jeffrey C. Smith ◽  
William G. Willmore
Keyword(s):  
Citrate Synthase ◽  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Novel Antioxidants

Functional and Antioxidant Properties of Angelwing Clam (Phplas orientalis) Hydrolysate Produced using Alcalase

2014 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Nonnah Ismail ◽  
Juliana Mahmod ◽  
Awatif Khairul Fatihin Mustafa Kamal
Keyword(s):  
Antioxidant Properties ◽  
Enzyme Concentration ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Hydrolysis Time ◽  
Chelating Activity ◽  
Metal Chelating ◽  
Metal Chelating Activity ◽  
Intermediate Concentration ◽  
As Solubility

In this study, Hydrolysate from angelwing clam (Pholas orientalis) was produced at 0, 1, 2 and 3 hrs and E/S ratio of0.5 and 3%using alcalase where the pH and temperature were kept constant at pH 8.5 and 60°C, respectively. The hydrolysates were analysed for antioxidant and functional properties such as solubility, emulsifying properties and water and oil holding capacity. Degree of hydrolysis (DH), yield, functional and antioxidant properties were influenced by the hydrolysis time and E/S ratio. Higher enzyme concentration (E/S 3%) and longer hydrolysis time increased the DH. Yield was higher at E/S 3% but reduced with hydrolysis time. Longer hydrolysis time produced more soluble hydrolysate and higher metal chelating activity but lower in emulsifying properties and DPPH activity. Higher enzyme concentration resulted in increase only in solubility and metal chelating activity. This study revealed that enzymatic hydrolysis using alcalase should be performed at shorter hydrolysis time using intermediate concentration of enzyme (E/S between 0.5 to 3%) in order to produce angelwing clam hydrolysate with collectively good functional and antioxidant properties. 

The evaluation of lipid peroxidation and oxidative modification of proteins in blood serum under obesity development and the consumption of aqueous kidney beans Phaseolus vulgaris pods extract

2020 ◽  
Vol 33 (1) ◽  
pp. 38-44
Author(s):  
Alona Yurchenko ◽  
Daryna Krenytska ◽  
Olexii Savchuk ◽  
Tetiana Halenova ◽  
Natalia Raksha ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Oxidative Modification ◽  
Resistance Development ◽  
Oxidative Modification Of Proteins ◽  
Kidney Beans ◽  
Calorie Diet ◽  
Diet Control ◽  
High Calorie Diet ◽  
High Calorie

AbstractOur interest has focused on the investigation of the anti-obese potential of kidney beans (P. vulgaris) pods extract. In the course of the study, obesity development in rats was induced with high-calorie diet. Control and obese rats then have consumed with aqueous kidney beans (P. vulgaris) pods extract during 6 weeks (200 mg/kg). Results show that the long-term consumption of P. vulgaris pods extract can lead to the reduction of hyperglycemia and insulin resistance development. Furthermore, we saw a normalization of lipid peroxidation parameters and oxidative modification of protein due to the consumption of the kidney beans (P. vulgaris) pods extract. Our experimental data demonstrate the ability of the kidney beans (P. vulgaris) pod extracts to mitigate obesity development but the details of this mechanism remains to be not fully understood.

Isomerization of the Isoprene Hydroxy Nitrates and Formation of Orthonitrite Compounds

2019 ◽  
Author(s):  
Gabriel da Silva
Keyword(s):  
Hydroxy Group ◽  
Peroxyl Radical ◽  
Branching Fractions ◽  
Membered Ring ◽  
Low Energy ◽  
Peroxyl Radicals ◽  
Aerosol Formation ◽  
Subsequent Removal ◽  
Ring Compounds ◽  
Group Migration

Atmospheric oxidation of isoprene produces significant yields of eight unique nitrate 11 compounds, each with a β- or δ-hydroxy group. These isoprene hydroxy nitrates (ISOPNs) 12 significantly impact upon global NOx budgets, O3 levels, and aerosol formation. 13 Uncertainties exist, however, in our understanding of ISOPN chemistry, particularly in their 14 yields from the reaction of isoprene peroxyl radicals with NO. This study describes novel 15 isomerization reactions of the ISOPNs, identified through the application of computational 16 chemistry techniques. These reactions produce saturated polycyclic orthonitrite compounds 17 via attack of the R–NO2 group on the vinyl moiety. For the δ-hydroxy nitrates, low-energy 18 isomerization pathways exist to six-membered ring compounds that are around 5 kcal mol-1 19 exothermic. These reactions proceed with barriers around 15 kcal mol-1 below the 20 respective peroxyl radical + NO reactants and yield orthonitrites that can further isomerize 21 to β-hydroxy ISOPNs. Moreover, the δ-hydroxy nitrates can directly interconvert with their β 22 substituted counterparts via NO3 group migration, with barriers that are lower yet. It follows 23 that β-hydroxy nitrates may be stabilized in the δ-hydroxy form, and vice versa. Moreover, 24 the lowest-energy pathway for dissociation of the δ-hydroxy ISOPNs is for the formation of 25 β-hydroxy alkoxyl radicals, and because of this established branching fractions between the 26 various isoprene peroxyl radicals may require re-evaluation. The results presented here also 27 suggest that ISOPNs may be stabilized to some extent in their saturated orthonitrite forms, 28 which has implications for both the total nitrate yield and for their subsequent removal by 29 OH, O3, and photolysis.<br><br>

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