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