Results 41 to 50 of about 18,427 (259)
FoodsMyofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat.
Lingping Zhang +4 more
doaj +1 more source
Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta [PDF]
تغذیه آبزیانIntroduction: Pasta is a traditional grain-based food product that is popular worldwide. Wheat protein lacks some essential amino acids, which should be provided from the other sources to meet consumers' needs.
Mahsa Karami Charvadeh +2 more
doaj +1 more source
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 +7 more
wiley +1 more source
Myofibrillar protein synthesis in myostatin-deficient mice [PDF]
American Journal of Physiology-Endocrinology and Metabolism, 2006 Either increased protein synthesis or prolonged protein half-life is necessary to support the excessive muscle growth and maintenance of enlarged muscles in myostatin-deficient mice. This issue was addressed by determining in vivo rates of myofibrillar protein synthesis in mice with constitutive myostatin deficiency (MstnΔE3/ΔE3) or normal myostatin ...
Stephen, Welle +2 more
openaire +2 more sources
Co-oxidation behavior between lipid and protein in muscle food: a review
Food Science of Animal ProductsIn recent decades, the oxidation of proteins and lipids in muscle meals has received increased study interest, as it is generally understood that such oxidation affects both the sensory quality and nutritional value of these goods.
Yuanbo Hu +4 more
doaj +1 more source
EFFECT OF POLYMER MIXTURE ON BIOPLASTIC DEVELOPMENT FROM FISH WASTE
Boletim do Instituto de Pesca, 2019 The bioconversion of protein from the fishing industry waste into bioplastics allows the valorization of biological material, reducing the production of waste and consequently of negative environmental impacts through the use of synthetic packaging.
Eleda Maria Paixão Xavier Neves +5 more
doaj +1 more source
Foods, 2022 This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry.
Yangfan Ye +5 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li +7 more
wiley +1 more source
Foods, 2021 In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied.
Rui Liu +7 more
doaj +1 more source
Phenotypic and evolutionary variation in fish myofibrillar proteins [PDF]
, 2018 Chapter 1 General Introduction: The general introduction initially presents the major landmarks in muscle research of the last 3 millennia. The proteins of the contractile apparatus and their role in muscle contraction are described.
Cole, Nicholas James
core