Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and l ‐histidine-Reference-Cited by-同舟云学术

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Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and l ‐histidine

Published:2021-08-29 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gao Ruichang¹²^ORCID,Wang Xin¹,Shi Tong¹,Wijaya Ganesha Yanuar Arief¹^ORCID,Bai Fan³,Wang Jinlin³,Jin Wengang²^ORCID,Yuan Li¹

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China

2. Bio‐resources Key Laboratory of Shaanxi Province School of Bioscience and Engineering Shaanxi University of Technology Hanzhong P.R. China

3. Quzhou Xunlong Aquatic Products Sci‐Tech Development Co., Ltd. Quzhou P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15887

Reference44 articles.

1. Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.

2. Role of Arginine in the Stabilization of Proteins against Aggregation

3. Different additives to enhance the gelation of surimi gel with reduced sodium content

4. Gelation of Proteins from Washed Muscle of Threadfin Bream (Nemipterus japonicus) under Mild Acidic Conditions

5. Effects of Some Food Additives on the Gel-forming Ability and Color of Milkfish Meat Paste

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1. Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp;Food Hydrocolloids;2024-07

2. Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp);Food Chemistry;2024-07

3. An impact of l-histidine on the phosphorylation and stability of pyruvate kinase at low NaCl level;Food Chemistry;2024-06

4. Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures;LWT;2024-05

5. Gelling characteristics of fish surimi gel added with calcium hydroxyapatite (HAp);IOP Conference Series: Earth and Environmental Science;2023-12-01

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