Results 11 to 20 of about 3,368,527 (258)

Effects of soybean protein isolate and carrageenan on gel properties of myofibrillar protein from loach

Shipin yu jixie, 2022
Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish.
SUN Peng-peng, WANG Wei, LI Ruo-tong, ZHU Hong, REN Yuan-yuan   +4 more
doaj   +2 more sources

Short-term muscle disuse lowers myofibrillar protein synthesis rates and induces anabolic resistance to protein ingestion [PDF]

, 2016
Disuse leads to rapid loss of skeletal muscle mass and function. It has been hypothesized that short successive periods of muscle disuse throughout the lifespan play an important role in the development of sarcopenia.
M Fritsch (19167148), J-W van Dijk (21865169), BT Wall (9669062), LJC van Loon (8467965), LB Verdijk (18450054), ML Dirks (18472032), T Snijders (21865166)   +6 more
core   +8 more sources

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods, 2020
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins.
Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi   +6 more
doaj   +1 more source

Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

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, Xia Li, Hang Wang, Waris Mehmood, Chunhui Zhang, Christophe Blecker   +5 more
doaj   +1 more source

Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review [PDF]

Shipin Kexue
Myofibrillar 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   +1 more source

Formation of N^ε-Carboxymethyl-Lysine and N^ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization

Foods, 2023
The formation of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were ...
Siqi Zhang, Pengcheng Zhou, Peng Han, Hao Zhang, Shiyuan Dong, Mingyong Zeng   +5 more
doaj   +1 more source

THE EFFICIENCY OF PROTEIN UTILIZATION IN DIFFERENT BROILER STRAINS [PDF]

, 2009
The objective of this work was to study the protein utilization and protein turnover of different broiler strains and was carried out in completely randomized design.
Indarsih, B, Pym, R A E
core   +2 more sources

EFFECT OF TEMPERATURE AND PARTICLE SIZE ON THE ALKALINE EXTRACTION OF PROTEIN FROM CHICKEN BONE WASTE [PDF]

, 2010
Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein.
Retnowati, Diah Susetyo, Diah Susetyo Retnowati, Nurul Aini, Andri Cahyo Kumoro, Sofiah, Sofiah, Budiyati, Catarina Sri, Aini, Nurul, Kumoro, Andri Cahyo, Sofiah Sofiah, Catarina Sri Budiyati   +9 more
core   +2 more sources

Effects of Freeze-Thaw Treatment and Freeze Storage on the Binding Characteristics of Snakehead Myofibrillar Protein to Characteristic Flavor Substances in Fish Soup with Pickled Mustard Greens [PDF]

Shipin Kexue
The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens.
YUAN Li, SU Kai, LIU Lu, LENG Weijun, ZHANG Hao, LI Mengzhe, SHI Tong, BAO Yulong, GAO Ruichang
doaj   +1 more source

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Food Science of Animal Resources, 2019
The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins.
Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim   +5 more
doaj   +1 more source