Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress-Reference-Cited by-同舟云学术

Influence of sodium tripolyphosphate coupled with (−)-epigallocatechin on the in vitro digestibility and emulsion gel properties of myofibrillar protein under oxidative stress

Published:2020 Issue:7 Volume:11 Page:6407-6421
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Chen Jinyu¹²³⁴⁵^ORCID,Zhang Kunsheng¹²³⁴⁵,Ren Yunxia¹²³⁴⁵,Hu Fangyang¹²³⁴,Yan Yijun¹²³⁴,Qu Jinping¹²³⁴

Affiliation:

1. College of Biotechnology and Food Science

2. Tianjin University of Commerce

3. Tianjin 300134

4. China

5. Tianjin Key Laboratory of Food Biotechnology

Abstract

This work demonstrates the effects of STP coupled with EGC on the formation of the MP emulsion gel under oxidative stress.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

National College Students Innovation and Entrepreneurship Training Program

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02361E

Reference43 articles.

1. Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

2. Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions

3. Protein oxidation in muscle foods: A review

4. Protein carbonyls in meat systems: A review

5. Plant extracts as natural antioxidants in meat and meat products

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress;Food Hydrocolloids;2024-09

2. Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties;Journal of Future Foods;2024-06

3. Effect of konjac glucomannan on gelling and digestive properties of myofibrillar protein in Litopenaeus vannamei based on molecular docking;Food Hydrocolloids;2024-04

4. Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics;International Journal of Biological Macromolecules;2024-03

5. Cryoprotective Effect and Mechanism Of Γ -Polyglutamic Acid with Different Molecular Weight On Surimi;2024