Quantitative Phosphoproteomics Identifies Myofibrillar Protein Phosphorylation Mediated by Pyruvate Kinase M2 in Beef [PDF]
FoodsPyruvate kinase M2 (PKM2) influences meat quality through glycolysis and also exhibits its moonlighting function as a protein kinase that catalyzes protein phosphorylation.
Ying Xu +5 more
doaj +2 more sources
Journal of Food Quality, 2021 This study aimed to address the effects of frozen storage temperature and duration on the changes in physicochemical properties of beef myofibrillar protein.
Shuyi Qian +5 more
doaj +2 more sources
Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review [PDF]
Shipin KexueMyofibrillar protein is a salt-soluble protein that determines the quality of muscle, and its heat-induced gel properties directly affect the quality of emulsified and minced meat products.
ZHANG Lei, SUN Hailei, MAO Yanwei, WANG Mengxue, HAN Yongsheng, MA Weidong, ZHANG Yimin
doaj +2 more sources
Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan
Foods, 2023 The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the ...
Zhi Chen +4 more
doaj +2 more sources
Myofibrillar Protein Oxidation in Immersion-Frozen Red Shrimp (Solenocera crassicornis) during Frozen Storage: Analysis Based on Changes of Endogenous Enzyme Activity [PDF]
Shipin Kexue, 2023 A comparative analysis of the changes in indicators of myofibrillar protein oxidation and the activities of cathepsins B, H and in red shrimp during frozen storage after immersion freezing (?18 and ?30 ℃) and refrigerator freezing (?18 and ?30 ℃) was ...
XU Dan, Han Yue, Zheng Bin, Deng Shanggui, Chen Xuechang, Zhang Xiaojun
doaj +1 more source
Shipin gongye ke-ji, 2022 This research was to obtain stable myofibrillar protein emulsion. Myofibrillar protein was extracted from frozen silver carp surimi, and the effects of heat treatment (85 ℃ for 10 min) and protein concentrations (5, 10, 15, 20 and 25 mg/mL) on the ...
Meng HAO +5 more
doaj +1 more source
Journal of Bioresources and Bioproducts, 2021 In the present study, myofibrillar proteins were extracted from the meat proteins of beef, lamb, chicken, tuna and emperor fish using non-denaturation method, and their physico-chemical and rheological properties were assessed.
Pavan Kumar Dara +6 more
doaj +1 more source
Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein [PDF]
Shipin Kexue, 2023 The effects of different concentrations (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%) of resveratrol (RE) on the structural properties, rheological properties and gel properties (gel strength, water retention, water mobility, whiteness and microstructure) of ...
WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli
doaj +1 more source
Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
Shipin gongye ke-ji, 2023 An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared ...
Zhisheng PEI +3 more
doaj +1 more source
Cold Plasma Treatment Accelerated the Oxidation and Structural Changes of Myofibrillar in Tilapia
Shipin gongye ke-ji, 2023 To investigate the effects of cold plasma treatment on the oxidation and structure changes of myofibrillar proteins tilapia, the fish was treated by cold plasma with different time (0, 1, 2, 3, 4, 5 min) and different voltage (40, 50, 60, 70, 80 kV ...
Gu CHEN +9 more
doaj +1 more source