Effect of MTGase on silver carp myofibrillar protein gelation behavior after peroxidation induced by peroxyl radicals

2021 ◽  
Vol 349 ◽  
pp. 129066
Author(s):  
Shan Qian ◽  
Peipei Dou ◽  
Junlan Wang ◽  
Lin Chen ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
Silver Carp ◽  
Myofibrillar Protein ◽  
Peroxyl Radicals ◽  
Protein Gelation ◽  
Gelation Behavior

scholarly journals Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110651
Author(s):  
Yang Zhou ◽  
Hongjie Dai ◽  
Liang Ma ◽  
Yong Yu ◽  
Hankun Zhu ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Plantago Ovata ◽  
Psyllium Husk ◽  
Protein Gelation

scholarly journals A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin

RSC Advances ◽  
2017 ◽  
Vol 7 (2) ◽  
pp. 1008-1015 ◽  
Author(s):  
Shulai Liu ◽  
Peicheng Zhao ◽  
Jingjing Zhang ◽  
Qiuhong Xu ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Comparative Study ◽  
Functional Properties ◽  
Maillard Reaction ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Hypophthalmichthys Molitrix ◽  
Physicochemical And Functional Properties

Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.

Effects of low fat addition on chicken myofibrillar protein gelation properties

2019 ◽  
Vol 90 ◽  
pp. 126-131 ◽  
Author(s):  
Lei Zhou ◽  
Yuling Yang ◽  
Jingyu Wang ◽  
Sumeng Wei ◽  
Shanshan Li
Keyword(s):  
Myofibrillar Protein ◽  
Low Fat ◽  
Protein Gelation

scholarly journals Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

2018 ◽  
Vol 21 (1) ◽  
pp. 2205-2217 ◽  
Author(s):  
Tianlan Xia ◽  
Xue Zhao ◽  
Xiaoling Yu ◽  
Ling Li ◽  
Guanghong Zhou ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Myofibrillar Protein ◽  
Protein Gelation ◽  
Negative Impacts

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Meat Science ◽  
2014 ◽  
Vol 96 (4) ◽  
pp. 1432-1439 ◽  
Author(s):  
Feibai Zhou ◽  
Mouming Zhao ◽  
Haifeng Zhao ◽  
Weizheng Sun ◽  
Chun Cui
Keyword(s):  
Myofibrillar Protein ◽  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Gel Properties
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