Results 21 to 30 of about 21,460 (265)

Effect of Ultrasonic Treatment on the Structure and Functional Properties of Myofibrillar Protein in Sea Bass

Shipin gongye ke-ji, 2022
In this paper, sea bass (Lateolabrax maculatus) were uesd as raw material to study the effect of ultrasound on the structure and functional properties of myofibrillar proteins in sea bass by the different ultrasonic power in the range of 0~540 W and time
Jiawen FENG, Yunfang ZHENG, Fang ZHANG, Shaoyun WANG   +3 more
doaj   +1 more source

Effects of NaCl Concentration on Physicochemical Properties and Gel-forming Ability of Myofibrillar Protein from European Eel

Shipin gongye ke-ji, 2023
The effect of NaCl concentration on heat-induced gel forming ability of myofibrillar protein from European eel muscle was studied. The turbidity, surface hydrophobicity and reactive sulfhydryl groups of the protein was measured. Meanwhile, the properties
Yu YANG, Jieyu LI, Linfan SHI, Zhongyang REN, Wuyin WENG   +4 more
doaj   +1 more source

Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances

Shipin gongye ke-ji, 2022
The changes of structure and function of pork myofibrillar protein induced by oxidation and its ability to bind flavor substances under different ionic conditions were studied.
Xiao GAN, Ling ZHAO, Qian WU, Xiwen CHEN
doaj   +1 more source

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 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   +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

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

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

Foods, 2023
The changes in texture and rheological characteristics, water holding capacity, and microstructure of pork myofibrillar protein with high-pressure homogenization-modified (0–150 MPa) soy 11S globulin were studied.
Qingfeng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang   +7 more
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

Electrophoretic differentiation of myofibrillar proteins in the pig [PDF]

Biochemical Journal, 1969
1. Starch-gel electrophoretograms of myosin and tropomyosin preparations in 8m-urea, from longissimus dorsi and psoas muscles of the pig, were characterized by laser densitometry. 2. The typical pattern for freshly prepared myosin from both muscles was similar, there being five electrophoretically distinct components. 3.
A L, Parsons, J L, Parsons, J M, Blanshard, R A, Lawrie   +3 more
openaire   +2 more sources