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
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N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE [PDF]
Теория и практика переработки мяса, 2022 The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of disulfide formation in the oxi dized myofibrillar proteins during the sample preparation of the non-reducing SDS-PAGE procedure. For this purpose, extracted
W. Wang, S. Wang, S. Li
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Oxidation Increases Myofibrillar Protein Net Charge [PDF]
, 2017 Peer ...
Ertbjerg Per, Bao Yulong
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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 +3 more
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Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated at various pH conditions [PDF]
Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values were obtained at pH 2 and 11 ...
Kim, Young S.
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Effect of High-Intensity Ultrasonic Treatment Time on Physicochemical Properties of Myofibrillar Protein from Procambarus clarkii [PDF]
Shipin Kexue, 2023 In recent years, ultrasound has been widely used in the food industry as a promising non-thermal, green technology, but the exact effect of ultrasound on the physicochemical properties of myofibrillar proteins from Procambarus clarkii is not clear yet ...
WANG Ziling, XIONG Kexin, JIANG Jingchun, WANG Haibin, LU Hongyan, PENG Lijuan, LIAO E, ZOU Shengbi
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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 KexueThe 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
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Research Progress on the Regulatory Mechanisms of Exogenous Molecular Intervention on the Gel Properties of Myofibrillar Proteins [PDF]
Shipin KexueCurrently, the consumption of meat products in both domestic and international markets remains dominated by primary processed products, with prevalent technical challenges including poor flavor retention and significant nutrient loss.
MU Xueqin, HEI Shenghua, ZHANG Lingping, HOU Yanru
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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 +3 more
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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 +7 more
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