Oxidized amino acids, oxidized proteins – Synthesis and analysis of reaction products, elucidation of reaction pathways
We are interested in the modification of proteins during processing and storage of food. The focus is on reactions triggered by reactive oxygen species (ROS), which lead to the oxidation of amino acids. What do these substances tell us about the processing of the food? What effects do the reactions have on the nutritional value of food? Of course, we are also looking at protein oxidation under physiological conditions, which is often mentioned in connection with "molecular aging".
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