Food research international (Ottawa, Ont.)Oxidation-ReductionPlant ExtractsAnimalsAntioxidantsSwine
Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system.
Haijun Chang, Yu Huang, Yuanwei Shi, Yu Hu, Wenbin Zhou
Published: 202510.1016/j.foodres.2025.117437
Abstract
The research aimed to elucidate how purslane extract (PE) inhibited pork myofibrillar proteins (MPs) oxidation and modulated the physicochemical properties in the Fenton oxidation system. This study employed UHPLC-QE-Orbitrap-MS/MS to comprehensively…
Preview only. Read the full abstract at the source