Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase-Reference-Cited by-同舟云学术

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Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase

Published:2021-10 Issue: Volume:358 Page:129860
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Yungang,Li Baoling,Fan Xin,Wang Jiankang,Zhu Zhenbao,Huang Junrong,Xiong Youling L.

Funder

National Natural Science Foundation of China

Shaanxi University of Science and Technology

Natural Science Basic Research Program of Shaanxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Dependence of microbial transglutaminase on meat type in myofibrillar proteins cross-linking;Ahhmed;Food Chemistry,2009

2. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;C R C Critical Reviews in Food Science and Nutrition,1985

3. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Science,2018

4. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein;Cao;Food Hydrocolloids,2020

5. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress;Cao;Food & Function,2020

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