Unravelling the Deterioration Mechanism of the Coated Tofu Gel During Cold Storage: The Role of Protein Oxidation.

Furthermore, both TVB-N and TBARS were extremely significantly negatively correlated with ordered secondary structures (α-helix: r = −0.916, p < 0.01; r = −0.929, p < 0.01/β-sheet: r = −0.923, p < 0.01; r = −0.925, p < 0.01) and free thiol groups (r = −0.981, p < 0.001; r = −0.989, p < 0.001) and exhibited extremely significant positive correlations with disordered structures (β-turn: r = 0.816, p < 0.05; r = 0.837, p < 0.01/random coil: r = 0.956, p < 0.001; r = 0.946, p < 0.001) and surface hydrophobicity (r = 0.988, p < 0.001; r = 0.994, p < 0.001).

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