Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions-Reference-Cited by-同舟云学术

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

Published:2019 Issue:10 Volume:10 Page:6568-6581
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

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

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

The work explored the mechanisms responsible for the enhanced emulsion gel properties of myofibrillar proteins by phosphorylation modification.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01397K

Reference47 articles.

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3. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

4. Cold gelation of β-lactoglobulin oil-in-water emulsions

5. Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism

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