N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE

N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE

The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of disulfide formation in the oxi dized myofibrillar proteins during the sample preparation of the non-reducing SDS-PAGE procedure. For this purpose, extracted myofibrillar proteins were oxidized firstly v...

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Bibliographic Details
Main Authors:	W. Wang, S. Wang, S. Li
Format:	Article
Language:	English
Published:	The V.M. Gorbatov All-Russian Meat Research Institute 2022-07-01
Series:	Теория и практика переработки мяса
Subjects:	protein oxidation disulfide bond n-ethylmaleimide sds-page
Online Access:	https://www.meatjournal.ru/jour/article/view/221

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