Foods,
Journal Year:
2024,
Volume and Issue:
13(20), P. 3268 - 3268
Published: Oct. 15, 2024
Myofibrillar
proteins
primarily
consist
of
myosin,
actin,
myogenin,
and
actomyosin.
These
form
complex
networks
within
muscle
fibers
are
crucial
to
the
physical
chemical
properties
meat.
Additionally,
myofibrillar
serve
as
significant
substrates
for
adsorption
volatile
flavor
compounds,
including
aldehydes,
alcohols,
ketones,
sulfur
nitrogen
which
contribute
overall
profile
meat
products.
A
series
reactions
occur
during
processing,
storage,
transportation
Oxidation
is
one
most
reactions.
Oxidative
modification
can
alter
proteins,
ultimately
impacting
sensory
quality
products,
flavor,
taste,
color.
In
recent
years,
considerable
attention
has
been
focused
on
effects
protein
oxidation
its
regulation.
This
study
investigates
impact
attributes
products
by
analyzing
processes
factors
that
initiate
oxidation.
it
explores
control
implications
providing
theoretical
insights
relevant
processing
methods
procedures.
Current Protein and Peptide Science,
Journal Year:
2023,
Volume and Issue:
24(3), P. 215 - 228
Published: Jan. 9, 2023
The
lens
is
a
transparent,
biconvex
anatomical
structure
of
the
eyes
responsible
for
light
transmission
and
fine
focusing
on
retina.
It
fundamentally
constituted
by
water-soluble
proteins
called
crystallins
which
are
transparency
due
to
their
stable
highly
organized
disposition
in
fiber
cells.
Some
conformational
changes
subsequent
aggregation
lead
loss
beginning
cataracts,
most
frequent
cause
reversible
blindness
world.
Ultraviolet
radiation
considered
one
risk
factors
cataract
development.
exposed
between
295
400
nm.
This
UV
may
induce
several
processes
that
destroy
crystallins;
significant
oxidative
stress
increased
free
radicals
formation.
directly
involved
modifications
crystallin
leading
formation
high
molecular
weight
aggregates
then
opacification
lens,
known
as
cataracts.
review
aims
summarize
current
knowledge
about
damage
caused
ultraviolet
its
role
developing
Frontiers in Neuroscience,
Journal Year:
2023,
Volume and Issue:
17
Published: March 22, 2023
Oxidative
stress
is
a
significant
source
of
damage
that
accumulates
during
aging
and
contributes
to
Alzheimer's
disease
(AD)
pathogenesis.
Oxidation
proteins
can
give
rise
covalent
links
between
adjacent
tyrosines
known
as
dityrosine
(DiY)
cross-linking,
amongst
other
modifications,
this
observation
suggests
DiY
could
serve
biomarker
accumulated
oxidative
over
the
lifespan.
Many
studies
have
focused
on
understanding
contribution
AD
pathogenesis
revealed
crosslinks
be
found
in
both
Aβ
tau
deposits
-
two
key
involved
formation
amyloid
plaques
tangles,
respectively.
However,
there
no
consensus
yet
field
impact
function,
aggregation,
toxicity.
Here
we
review
current
role
gathered
last
20
years
since
first
observation,
discuss
effect
modification
for
its
potential
AD.
Macromolecular Chemistry and Physics,
Journal Year:
2024,
Volume and Issue:
225(14)
Published: April 25, 2024
Abstract
Aminopolymer‐based
adsorbents
are
commonly
investigated
for
CO
2
direct
air
capture
(DAC).
In
the
presence
of
high
temperature
and
oxygen,
which
can
occur
during
adsorption‐regeneration
cycles,
oxidative
degradation
significantly
reduce
adsorbent
lifetime.
Degradation
is
typically
measured
using
adsorption
performance
metrics
or
chemical
characterization.
This
work
demonstrates
that
polymer's
physical
properties,
as
via
nuclear
magnetic
resonance
(NMR)
relaxometry
differential
scanning
calorimetry,
be
used
to
quantitatively
track
degradation.
The
extent
oxidation
an
alumina‐poly(ethylenimine)
sample,
by
reductions
in
amine
efficiency
(A.E.),
correlated
with
proton
T
relaxation
times.
hypothesizes
accurately
tracks
aminopolymers
due
reduction
polymer
mobility
occurring
process.
ability
use
NMR
a
noninvasive
technique
probe
demonstrated
on
1‐inch
square‐channel
monolith
exposed
actual
DAC
service
conditions.
highlights
potential
evaluate
state
rapidly
compared
typical
analytical
methods.
Foods,
Journal Year:
2024,
Volume and Issue:
13(20), P. 3268 - 3268
Published: Oct. 15, 2024
Myofibrillar
proteins
primarily
consist
of
myosin,
actin,
myogenin,
and
actomyosin.
These
form
complex
networks
within
muscle
fibers
are
crucial
to
the
physical
chemical
properties
meat.
Additionally,
myofibrillar
serve
as
significant
substrates
for
adsorption
volatile
flavor
compounds,
including
aldehydes,
alcohols,
ketones,
sulfur
nitrogen
which
contribute
overall
profile
meat
products.
A
series
reactions
occur
during
processing,
storage,
transportation
Oxidation
is
one
most
reactions.
Oxidative
modification
can
alter
proteins,
ultimately
impacting
sensory
quality
products,
flavor,
taste,
color.
In
recent
years,
considerable
attention
has
been
focused
on
effects
protein
oxidation
its
regulation.
This
study
investigates
impact
attributes
products
by
analyzing
processes
factors
that
initiate
oxidation.
it
explores
control
implications
providing
theoretical
insights
relevant
processing
methods
procedures.