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- Q426464 subject Q8508487.
- Q426464 abstract "Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin. Metmyoglobin is the cause of the characteristic brown colouration of meat that occurs as it ages.In living muscle, the concentration of metmyoglobin is vanishingly small, due to the presence of the enzyme metmyoglobin reductase, which, in the presence of the cofactor NADH and the coenzyme cytochrome b4 converts the Fe3+ in the heme prosthetic group of metmyoglobin back to the Fe2+ of normal myoglobin.In meat, which is dead muscle, the normal processes of removing metmyoglobin are prevented from effecting this repair, or alternatively the rate of metmyoglobin formation exceeds their capacity, so that there is a net accumulation of metmyoglobin as the meat ages.".
- Q426464 wikiPageWikiLink Q10990.
- Q426464 wikiPageWikiLink Q14819296.
- Q426464 wikiPageWikiLink Q189621.
- Q426464 wikiPageWikiLink Q28775.
- Q426464 wikiPageWikiLink Q407280.
- Q426464 wikiPageWikiLink Q408068.
- Q426464 wikiPageWikiLink Q629.
- Q426464 wikiPageWikiLink Q677.
- Q426464 wikiPageWikiLink Q7365.
- Q426464 wikiPageWikiLink Q8047.
- Q426464 wikiPageWikiLink Q82682.
- Q426464 wikiPageWikiLink Q8508487.
- Q426464 wikiPageWikiLink Q902628.
- Q426464 comment "Metmyoglobin is the oxidised form of the oxygen-carrying hemeprotein myoglobin.".
- Q426464 label "Metmyoglobin".