DEGRADATION CHANGES INDUCED BY HYDROXYL RADICALS IN BEAN ( PHASEOLUS VULGARIS ) AND PEA ( PISUM SATIVUM ) PROTEINS.

The oxidative modification of pea and bean proteins caused by hydroxyl radicals was investigated. The changes that occurred during the oxidation process were examined using fluorescence detection and electrophoretic methods. The modification of proteins resulted in a loss of Trp residues and a gain in its degradation product - formylkynurenine (FK); Tyr residues were oxidized to bityrosine (BT). The oxidative modification induced also the formation of protein carbonyl derivatives (PC). The degradation products were observed in minor amounts in pea proteins in comparison to bean proteins. The electrophoretic patterns of bean proteins showed the appearance of new fractions of high molecular weights corresponding to the polymer formation. On the contrary, hydroxyl radical-oxidized pea proteins exhibited a significant reduction in band surface.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Oxidative Stability and Quality Parameters of Veal During Ageing

Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

COMPARISON OF MEAT QUALITY CHARACTERISTICS BETWEEN COMMERCIAL PIGS AND SNAILS

EVALUATION OF IMMUNOREACTIVITY OF SELECTED LEGUME SEED PROTEINS - SHORT REPORT.

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.