A study of the physicochemical properties of rabbit glycated myofibrillary protein with high solubility in low ionic strength medium-Reference-Cited by-同舟云学术

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A study of the physicochemical properties of rabbit glycated myofibrillary protein with high solubility in low ionic strength medium

Published:2020-03 Issue: Volume:147 Page:241-249
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Shaobo,He Zhifei,Li Mingqi,Li Ranran,Lu Jingzhi,Li Hongjun

Funder

National Rabbit Industry Technology System Programme

National Natural Science Foundation of China

Chongqing Postgraduate Scientific Research Innovation Project

Chongqing Herbivorous Livestock Industry Technology System

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference56 articles.

1. Rabbit meat production and processing in China;Li;Meat Sci.,2018

2. Meat nutritional composition and nutritive role in the human diet;Pereira;Meat Sci.,2013

3. The future supply of animal-derived protein for human consumption;Boland;Trends Food Sci. Technol.,2013

4. Solubilization of myofibrillar proteins in water or low ionic strength media: classical techniques, basic principles, and novel functionalities;Chen;Crit. Rev. Food Sci. Nutr.,2017

5. Biophysical aspects of meat tenderness;Tornberg;Meat Sci.,1996

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2. Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate;International Journal of Biological Macromolecules;2023-12

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4. Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel;LWT;2023-11

5. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins;Critical Reviews in Food Science and Nutrition;2023-05-15

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