Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances [PDF]
Frontiers in NutritionMyofibrillar proteins are an important component of proteins. Flavor characteristics are the key attributes of food quality. The ability of proteins to bind flavor is one of their most fundamental functional properties. The dynamic balance of release and
Rong Qian +6 more
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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
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Study on the modulation of the properties of 3D printing pork mince and interaction mechanisms with myofibrillar proteins and fatty acids by gelatin [PDF]
Food Chemistry: XGelatin significantly enhanced the printability of 3D-printed pork meat paste, while improving both gel strength and structural stability, indicating that the system exhibits solid-state properties.
Ligen Wu, Anna Wang, Qihan Cui
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Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking [PDF]
Food Chemistry: XThe 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 +7 more
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Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate [PDF]
Molecules, 2022 The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied.
Zhong-Wei Wu +4 more
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Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain. [PDF]
Food Sci Anim ResourThis study investigated the responsiveness of interactively phosphorylated and S-nitrosylated myofibrillar proteins (MPs) to µ-calpain for elucidating the interactive effect of phosphorylation and S-nitrosylation on MPs degradation. MP were treated with protein kinase A (PKA), S-nitrosoglutathione (SNG) and PKA + SNG, respectively, to regulate its ...
Du M +6 more
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Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro [PDF]
FoodsThe most frequently occurring protein modification in fish postmortem is oxidization, which further affects meat quality through multiple biochemical pathways.
Xuemei Fan +4 more
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Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage
Shipin gongye ke-ji, 2022 To investigate the cryoprotective effect of tara gum on myofibrillar proteins, the influences of tara gum on the freezing curve of myofibrillar proteins of grass carp were studied using a commercial cryoprotectant (4% sucrose+4% sorbitol) as a control in
Xia ZHANG +4 more
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The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef.
Ye Zou +5 more
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Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
Техника и технология пищевых производств, 2022 Meat quality largely depends on the maturation conditions and natural biochemical processes that affect its taste, aroma, tenderness, and technological properties. Dry maturation and technological processing attract a lot of scientific attention.
Galina V. Gurinovich +2 more
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