Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins.
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DOI: 10.1016/j.foodres.2018.12.037
Abstract: Isolated myofibrillar protein (MP) was treated by the oxidation system of FeCl3 (0.01 mM) at four different H2O2 concentrations (0, 1, 10, 20 mM). The oxidation degree was determined by measuring the carbonyl and total sulphydryl values.… read more here.
Keywords: oxidative modification; effects oxidative; structure; modification textural ... See more keywords