Effect of combined treatment of <scp>l</scp>-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein-Reference-Cited by-同舟云学术

Effect of combined treatment of l-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar protein

Published:2022 Issue:3 Volume:13 Page:1495-1505
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cao Yungang¹^ORCID,Han Xinrui¹,Yuan Fang²^ORCID,Fan Xin¹,Liu Miaomiao¹,Feng Li¹,Li Zhaorui¹,Huang Junrong¹

Affiliation:

1. School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi’ an, 710021, China

2. School of Biotechnology, Jiangnan University, Wuxi, 214122, China

Abstract

This research focused on the effects of l-arginine (Arg, 5 mM), transglutaminase (TG, E : S = 1 : 500), and the combination (Arg + TG) on the physicochemical properties and heat-induced gel performance of freeze-damaged myofibrillar protein (MP).

Funder

Natural Science Basic Research Program of Shaanxi Province

Shanxi Provincial Key Research and Development Project

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03691B

Reference61 articles.

1. Impact of freezing and thawing on the quality of meat: Review