Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Biochemistry, Genetics and Molecular Biology

• Pro-Oxidant 100%
• Gelation 100%
• Gallic Acid 100%
• Tertiary Structure 50%
• Lipid Oxidation 50%
• Cross-Link 50%
• Disulfide 50%
• Covalent Bond 50%
• Digestive Enzyme 50%
• Protein Unfolding 50%
• G Protein 50%
• Thiol 50%

Food Science

• Muscle Protein 100%
• in Vitro Digestion 100%
• In Vitro Digestibility 33%
• Lipid Oxidation 33%
• Oxidative Changes 33%
• Myofibrillar Protein Gel 33%
• Porcine Myofibrillar Protein 33%
• Tertiary Structure 33%