Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12163
Abstract: BACKGROUND The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water-holding capacity and viscoelastic properties of MP… read more here.
Keywords: properties shrimp; contribution; gelling properties; gel ... See more keywords
Myofibrillar protein can form a thermo-reversible gel through elaborate deamidation using protein-glutaminase.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12287
Abstract: BACKGROUND The novel thermo-reversible hydrogels that undergo gelation in feedback to external stimuli have numerous applications in the food, biomedical, and functional materials fields. Muscle myofibrillar protein (MP) has long been known for thermally irreversible… read more here.
Keywords: thermo reversible; gelation; gel; myofibrillar protein ... See more keywords
Effect of Lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12618
Abstract: BACKGROUND The reduction of protein oxidation is critical to maintaining reconstituted meat product quality. In this study, the dose-dependent effects of lentinan (LNT) on gelling properties and chemical changes of oxidatively stressed goose myofibrillar protein… read more here.
Keywords: oxidation; effect; goose myofibrillar; gelling properties ... See more keywords
Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9847-8
Abstract: The effects of chicken myofibrillar protein (MP) concentrations (20, 40 and 60 mg/mL) on MP oxidation and the subsequent effects on water holding capacity (WHC) of heat-induced gels were investigated. MP oxidation stressed by a hydroxyl… read more here.
Keywords: protein; effects chicken; oxidation; water ... See more keywords
Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels.
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DOI: 10.1016/j.carbpol.2019.01.042
Abstract: The study investigated the role of regenerated cellulose (RC) fiber (0, 5 g, 10 g, 15 g and 20 g/100 g) on water holding capacity (WHC), texture, dynamic rheological, secondary structures and microstructure of myofibrillar protein (MP) gels. It was… read more here.
Keywords: cellulose fiber; myofibrillar protein; protein gels; regenerated cellulose ... See more keywords
Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions.
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DOI: 10.1016/j.foodchem.2017.10.111
Abstract: The dose-dependent effects of (-)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)-soybean oil emulsion systems were investigated. The results showed EGCG… read more here.
Keywords: protein soybean; oxidative stability; effects epigallocatechin; epigallocatechin gallate ... See more keywords
Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation.
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DOI: 10.1016/j.foodchem.2019.05.018
Abstract: The effect of glucose oxidase (GOx) catalytic oxidation on the efficacy of gallic acid (GA) to modify the chemical structure and gelling behavior of myofibrillar protein (MP) was investigated. In contrast to non-oxidized MP samples… read more here.
Keywords: gallic acid; glucose oxidase; gox; oxidase promotes ... See more keywords
Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127941
Abstract: The effect and mechanism of myofibrillar protein (MP) gelation influenced by konjac glucomannan (KG) addition were studied. The KG addition significantly improved gel strength and water holding capability (WHC) of MP-KG composite gel, but it… read more here.
Keywords: moisture; mechanism myofibrillar; konjac glucomannan; gel ... See more keywords
Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
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DOI: 10.1016/j.foodchem.2020.128751
Abstract: This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5,… read more here.
Keywords: emulsification; ultrasound emulsification; properties pork; effects ultrasound ... See more keywords
Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129873
Abstract: This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The… read more here.
Keywords: effects structure; properties myofibrillar; structure gel; gel properties ... See more keywords
Effect of cellobiose on the myofibrillar protein denaturation induced by pH changes during freeze-thaw cycles.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131511
Abstract: The aim of this study was to investigate myofibrillar protein (MFP) denaturation induced by pH changes during freeze-thaw (FT) cycles, and to propose an effective mitigation strategy. Owing to the selective crystallization of Na2HPO4·12H2O and… read more here.
Keywords: protein; changes freeze; induced changes; freeze thaw ... See more keywords