Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbony...

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Bibliographic Details
Main Authors: Wenhui Ma, Qi Yang, Xin Fan, Xianqi Yao, Jiwei Kuang, Cong Min, Yungang Cao, Junrong Huang
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Food Chemistry: X
Subjects:
Myofibrillar protein
Oxidation
Inulin
Glutathione
Gelation
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752200116X

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