Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.09.048
Abstract: Myofibrillar proteins degradation contributes to meat tenderisation during post-mortem ageing. Protein phosphorylation has been revealed to be associated with meat tenderness in recent years. This study was undertaken to determine the impact of myofibrillar proteins… read more here.
Keywords: degradation; degradation calpain; proteins degradation; myofibrillar proteins ... See more keywords
Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.167
Abstract: The ability of α-dicarbonyls, glyoxal (GO) and methyl-glyoxal (MGO) (2 M), to induce the formation of allysine in β-lactoglubulin (LAC), and myofibrillar proteins (MP) (2 mg/mL) during incubation at 80 °C for 48 h, was studied. Both GO… read more here.
Keywords: water holding; holding capacity; myofibrillar proteins; formation allysine ... See more keywords
The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128505
Abstract: Some microbial single-cell proteins are capable of producing synergistic crosslinking interactions with edible proteins by rational regulation. Herein, we reported that salt soluble proteins (RGP) extracted from Rhodotorula glutinis in an alkaline and saline system… read more here.
Keywords: rhodotorula glutinis; salt soluble; myofibrillar proteins; gauche ... See more keywords
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105842
Abstract: Abstract This study focused on the effects of egg white protein (EWP) and β-cyclodextrin (βCD) mixture (3:1, EWP/βCD) at 0, 2, 4 and 6% concentrations on fish (Culter alburnus) myofibrillar proteins (MP) during 60 days… read more here.
Keywords: protein; storage; myofibrillar proteins; white protein ... See more keywords
Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.08.052
Abstract: Protein oxidation is a critical process in the deterioration and spoilage of fish and related commodities during processing and storage. In this study, the hydroxyl radical generation system (HRGS) was used to simulate the effect… read more here.
Keywords: conformational gelling; oxidation; gelling properties; myofibrillar proteins ... See more keywords
Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110883
Abstract: Abstract The effects of l -histidine (His) and l -lysine (Lys) on the emulsifying and interfacial properties of porcine myofibrillar proteins (MPs) at low/high ionic strength were investigated to improve physical stability of MPs emulsion… read more here.
Keywords: myofibrillar proteins; ionic strength; porcine myofibrillar; strength ... See more keywords
Phosphorylation of sarcoplasmic and myofibrillar proteins in three ovine muscles during postmortem ageing
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Integrative Agriculture"
DOI: 10.1016/s2095-3119(19)62653-5
Abstract: Abstract This study aimed to examine changes in phosphorylation of sarcoplasmic and myofibrillar proteins from longissimus lumborum, semitendinosus, and psoas major muscles during postmortem ageing for 5 d. These sarcoplasmic and myofibrillar proteins were separated… read more here.
Keywords: sarcoplasmic myofibrillar; postmortem ageing; muscles postmortem; myofibrillar proteins ... See more keywords
Soluble Aggregates of Myofibrillar Proteins Engineered by Gallic Acid: Colloidal Structure and Resistance to In Vitro Gastric Digestion.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c05840
Abstract: Myofibrillar protein (MP)-soluble aggregates can be made by tactics of gallic acid (GA) modification during pH shifting, and this work aimed to disclose their aggregation pattern and in vitro digestion behavior. GA modification dissociated the… read more here.
Keywords: aggregates myofibrillar; structure; gallic acid; myofibrillar proteins ... See more keywords
Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
Sign Up to like & getrecommendations! Published in 2018 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2017.1347557
Abstract: ABSTRACT The texture, yield, and organoleptic properties of comminuted meat products are closely related to the structure and functionality of myofibrillar proteins (MP). To enhance functional properties of MP, high hydrostatic pressure (HHP) has been… read more here.
Keywords: functionally improved; pressure; myofibrillar proteins; value added ... See more keywords
Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2204945
Abstract: Myofibrillar proteins (MPs), the most important proteins in muscle, play a vital role in the texture, flavor, sensory and consumer acceptance of final muscle-based food products. Over the past several decades, conjugation of carbohydrates to… read more here.
Keywords: glycosylation modification; muscle based; glycosylation; myofibrillar proteins ... See more keywords
Technological Properties of Biodegradable Films Produced with Myofibrillar Proteins Extracted from Gilded cat-fish (Brachyplatystoma rousseauxii) Carcasses and Parings
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2020.1720880
Abstract: ABSTRACT This paper aimed to investigate whether the type of fish residue used for extraction of myofibrillar proteins (MP) impacts the technological properties of biodegradable films. The MPs were extracted from two types of Gilded… read more here.
Keywords: properties biodegradable; technological properties; gilded cat; myofibrillar proteins ... See more keywords