Results 61 to 70 of about 3,612,626 (256)

Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking

Food Chemistry: X
The interaction mechanism between four fishy compounds and myofibrillar proteins of grass crap was explored using solid phase microextraction-gas chromatography–mass spectrometry, multispectroscopy, and molecular docking.
Naiyong Xiao, Yutao Pang, Sirui Chen, Lilang Li, Yantao Yin, Wen Xia, Qinxiu Sun, Shucheng Liu   +7 more
doaj   +1 more source

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Food Science of Animal Resources, 2021
The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem ...
Yejun Zhang, Xin Li, Dequan Zhang, Chi Ren, Yuqiang Bai, Muawuz Ijaz, Xu Wang, Yingxin Zhao   +7 more
doaj   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Cooked turkey roasts have different processing characteristics then cooked beef roasts [PDF]

, 2007
Roasts were manufactured from lean beef and turkey by injecting with brine to 25% above green weight so the raw product contained 1.8% salt and 0.3% sodium phosphate.
Boles, Jane Ann, Swan, Janis E., Groenlund, Kelsey   +2 more
core  

Myofibrillar Protein Status of the Gastrocnemius in Male Rats: Effect of Mild Undernutrition [PDF]

, 2006
The aim of this work was the determination of the myofibrillar protein profiles in the fed and the mildly underfed rat. Sixteen male rats were divided into 2 groups: CR (control) fed ad libitum and MR (mildly undernourished) fed 75% of energetic ...
Almeida, A M, Cardoso, L A, van Harten, S   +2 more
core   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Regulation of myofibrillar protein turnover during maturation in normal and undernourished rat pups

, 2000
The study tested the hypothesis that a higher rate of myofibrillar than sarcoplasmic protein synthesis is responsible for the rapid postdifferentiation accumulation of myofibrils and that an inadequate nutrient intake will compromise primarily ...
Teresa A. Davis, Peter J. Reeds, Marta L. Fiorotto   +2 more
core   +1 more source

FLNC myofibrillar myopathy results from impaired autophagy and protein insufficiency [PDF]

, 2016
Myofibrillar myopathy is a progressive muscle disease characterized by the disintegration of muscle fibers and formation of protein aggregates. Causative mutations have been identified in nine genes encoding Z-disk proteins, including the actin binding ...
Ruparelia, Avnika A, Oorschot, Viola, Bryson-Richardson, Robert J; id_orcid, Ramm, Georg; id_orcid   +3 more
core   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Myofibrillar protein overdegradation in overweight patients with chronic heart failure: The relationship to serum potassium levels.

, 2014
Myofibrillar protein overdegradation in overweight patients with chronic heart failure: The relationship to serum potassium levels ...
IADAROLA, PAOLO, La Rovere M. T., VIGLIO, SIMONA, VERRI, MANUELA, DOSSENA, MAURIZIA, Bongiorno A. I., PASTORIS, ORNELLA, Aquilani R., Pasini E., Condino A. M., Baiardi P., Febo O., BOSCHI, FEDERICA   +12 more
core   +1 more source