Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.

@article{Estvez2008FluorescenceSA,
  title={Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.},
  author={Mario Est{\'e}vez and Petri Kylli and Eero J. Puolanne and Riitta Kivikari and Marina Heinonen},
  journal={Meat science},
  year={2008},
  volume={80 4},
  pages={1290-6}
}
The oxidation of oil-in-water emulsions (37°C/10 days) containing increasing levels of myofibrillar proteins (MP) (0.5%, 1% and 2% on the basis of lipid content) was investigated. Protein oxidation was assessed by measuring the loss of natural tryptophan fluorescence and the increase in fluorescent protein oxidation products (FP) using fluorescence spectroscopy. Lipid oxidation was simultaneously analysed by measuring the increase of conjugated dienes (CD) and hexanal. The oxidative degradation… CONTINUE READING