Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications

Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications

This study assessed the gel properties and conformational changes of duck myofibrillar protein (DMP) affected by plasma-activated water (PAW) generated at various discharge times (0 s, 10 s, 20 s, 30 s, and 40 s). With the treatment of PAW-20 s, the gel strength and water-holding capacity (WHC) of D...

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Bibliographic Details
Main Authors: Wei Rao, M. S. Roopesh, Daodong Pan, Lihui Du
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
plasma
gel
oxidation
protein conformation
Online Access:https://www.mdpi.com/2304-8158/12/4/877

Internet

https://www.mdpi.com/2304-8158/12/4/877

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