High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

The effect of high-pressure processing (100–4 00 MPa) on conformation, water distribution, and gel characteristics of reduced-sodium (0.3 M NaCl) myofibrillar protein containing 0.15% Artemisia sphaerocephala Krasch gum (AG) was investigated. The addition of AG resulted in the increase of WHC, propo...

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Bibliographic Details
Main Authors: Shengming Zhao, Zhao Li, Yu Liu, Yanan Zhao, Xiaorui Yuan, Zhuangli Kang, Mingming Zhu, Hanjun Ma
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Food Chemistry: X
Subjects:
High-pressure processing
Artemisia sphaerocephala Krasch gum
Protein conformation
Water distribution
Gel properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522001183

Internet

http://www.sciencedirect.com/science/article/pii/S2590157522001183

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