Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/54203
Title: Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation.
Author: Bou Novensà, Ricard
Hanquet, N.
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
Decker, E.A
Keywords: Hemoglobina
Lípids
Oxidació
Ferro
Carn
Aparell locomotor
Hemoglobin
Lipids
Oxidation
Iron
Meat
Musculoskeletal system
Issue Date: May-2010
Publisher: Elsevier B.V.
Abstract: Hemoglobin (Hb) has been proposed to be a major pro-oxidant in raw and cooked meats. To understand the mechanisms and differentiate between the pro-oxidant and antioxidant potential of oxyhemoglobin (OxyHb) and methemoglobin (MetHb), their pro-oxidant activity, protein solubility, radical scavenging capacity, iron content and contribution of non-chelatable iron on lipid oxidation were determined as a function of thermal treatments. The ability of native OxyHb and MetHb to promote lipid oxidation was similar and higher than their corresponding OxyHb or MetHb heated at 68 and 90 degrees C but not different from those at 45 degrees C. The pro-oxidant activity of MetHb heated at 68 and 90 degrees C were similar whereas the pro-oxidant activity of OxyHb heated at 68 degrees C was higher than that heated at 90 degrees C. The decreased pro-oxidant activity of heat-denatured Hb was associated with a decrease in the solubility of heme iron while free iron showed little impact on the lipid oxidation.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1016/j.meatsci.2009.12.002
It is part of: Meat Science, 2010, vol. 85, num. 1, p. 47-53
Related resource: http://dx.doi.org/10.1016/j.meatsci.2009.12.002
URI: http://hdl.handle.net/2445/54203
ISSN: 0309-1740
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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