Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
2001
Kroll, J. | Rawel, H.M.
The reaction products of myoglobin and simple phenolic compounds, with different configurations of hydroxyl groups, and pâquinone were characterized in terms of selected properties (electrophoretic, chromatographic and mass spectrometric) and by in vitro digestion. The oâ, and pâhydroxyphenols, pâquinone and gallic acid showed high reactivity leading to structural changes in myoglobin. In comparison, ferulic acid and mâhydroxyphenol reacted to only a small extent, especially affecting tryptophan fluorescence of myoglobin. The enzymatic digestion (tryptic, aâchymotryptic, peptic and pancreatic), on the basis of in vitro experiments with derivatized myoglobin, was adversely influenced.
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