Reaction of cysteine residues with oxidized tyrosine residues mediates cross-linking of photo-oxidized casein proteins
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Autori:
Chiara Rossi; Eduardo Fuentes-Lemus; Michael J. Davies
Pubblicato in:
Food Chemistry, 2022, ISSN 0308-8146
Editore:
Elsevier BV
DOI:
10.1016/j.foodchem.2022.132667
Oxidative Crosslinking of Peptides and Proteins: Mechanisms of Formation, Detection, Characterization and Quantification
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Autori:
Eduardo Fuentes-Lemus; Per Hägglund; Camilo López-Alarcón; Michael J. Davies
Pubblicato in:
Molecules, 2022, ISSN 1420-3049
Editore:
Multidisciplinary Digital Publishing Institute (MDPI)
DOI:
10.3390/molecules27010015
Effect of macromolecular crowding on protein oxidation: Consequences on the rate, extent and oxidation pathways
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Autori:
Eduardo Fuentes-Lemus; Juan S. Reyes, Luke F. Gamon, Camilo López-Alarcón; Michael J. Davies
Pubblicato in:
Redox Biology, 2021, ISSN 2213-2317
Editore:
Elsevier BV
DOI:
10.1016/j.redox.2021.102202
High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage
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Autori:
Eduardo Fuentes-Lemus; ShuwenJiang; PerHägglund; Michael J.Davies
Pubblicato in:
Food Hydrocolloids, 2021, ISSN 0268-005X
Editore:
Elsevier BV
DOI:
10.1016/j.foodhyd.2021.107060
