Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze–thaw (F–T) cycles. Protein denaturation and aggregation were confirmed by the significantly increas...

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Bibliographic Details
Main Authors: Nan Pan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, Fangfei Li
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
emulsifying property
myofibrillar protein
protein denaturation and aggregation
quick-frozen patties
freeze–thaw cycle
Online Access:https://www.mdpi.com/2304-8158/11/1/44

Internet

https://www.mdpi.com/2304-8158/11/1/44

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