scholarly journals Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

2020 ◽  
Vol 329 ◽  
pp. 127032 ◽  
Author(s):  
Hui Shen ◽  
J. Stephen Elmore ◽  
Mouming Zhao ◽  
Weizheng Sun
Keyword(s):  
Myofibrillar Proteins ◽  
Gel Properties ◽  
Flavour Compounds

Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine

LWT ◽  
2021 ◽  
pp. 111198
Author(s):  
Peipei Dou ◽  
Xianchao Feng ◽  
Xingguang Cheng ◽  
Qinhao Guan ◽  
Junlan Wang ◽  
...  
Keyword(s):  
Myofibrillar Proteins ◽  
Nonenzymatic Glycation ◽  
Flavour Compounds

Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions

2019 ◽  
Vol 10 (10) ◽  
pp. 6568-6581 ◽  
Author(s):  
Jinyu Chen ◽  
Yunxia Ren ◽  
Kunsheng Zhang ◽  
Jinping Qu ◽  
Fangyang Hu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sodium Pyrophosphate ◽  
Myofibrillar Proteins ◽  
Gel Formation ◽  
Gel Properties ◽  
Emulsion Gel ◽  
Ph Conditions

The work explored the mechanisms responsible for the enhanced emulsion gel properties of myofibrillar proteins by phosphorylation modification.

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins

2020 ◽  
pp. 128690
Author(s):  
Zhengwen Wang ◽  
Yangying Sun ◽  
Yali Dang ◽  
Jinxuan Cao ◽  
Daodong Pan ◽  
...  
Keyword(s):  
Myofibrillar Proteins ◽  
Dietary Fibers ◽  
Gel Properties

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

2019 ◽  
Vol 274 ◽  
pp. 775-781 ◽  
Author(s):  
Juanjuan Guo ◽  
Yuanhua Zhou ◽  
Kun Yang ◽  
Xiaoli Yin ◽  
Jing Ma ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Low Frequency ◽  
Myofibrillar Proteins ◽  
Gel Properties ◽  
Frequency Magnetic Field
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