Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.01.006
Abstract: Abstract The effects of different concentrations (0, 0.05, 0.25, and 1.25 mM) of rosmarinic acid (RosA) on the gelling characterization of porcine myofibrillar protein (MP) were evaluated. Supplementation of RosA significantly decreased the contents of α-helix… read more here.
Keywords: protein; protein gelation; gelation properties; rosa ... See more keywords
Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2133078
Abstract: Understanding mechanisms of myofibrillar protein gelation is important for development of gel-type muscle foods. The protein-protein interactions are largely responsible for the heat-induced gelation. Exogenous additives have been extensively applied to improve gelling properties of… read more here.
Keywords: gelation; protein gelation; molecular additives; myofibrillar protein ... See more keywords