Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (<i>Hypophthalmichthys molitrix</i>): Structural Changes and 4D Label-Free Proteomics Analysis-Reference-Cited by-同舟云学术

Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis

Published:2023-09-09 Issue:37 Volume:71 Page:13920-13933
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Xingying¹²,Zhang Nana¹³²,Jiao Xidong¹²,Zhang Wenhai³⁴⁵,Yan Bowen¹³²,Huang Jianlian³⁴⁵,Zhao Jianxin¹²,Zhang Hao¹²,Chen Wei¹²^ORCID,Fan Daming¹³²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China

2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

3. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China

4. Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China

5. ANJOY FOODS GROUP CO., LTD., Xiamen 361022, China

Funder

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Key Research and Development Program of China

Jiangsu Agricultural Science and Technology Innovation Fund

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

National First-class Discipline Program of Food Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04254

Reference56 articles.

1. In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase

2. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies

3. Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

4. Differences in the Thermal Stability of Acclimation Temperature-Associated Types of Carp Myosin and Its Rod on Differential Scanning Calorimetry

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