The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein

The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein

This study aimed to investigate the structural characteristics and gelation behavior of myofibrillar proteins (MPs) with or without clove extract (CE) at different oxidation times (0, 1, 3, and 5 h). Circular dichroism spectra and Fourier transform infrared spectra showed that samples with CE additi...

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Bibliographic Details
Main Authors: Jinming Ma, Deyin Pan, Ying Dong, Jingjing Diao, Hongsheng Chen
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
myofibrillar proteins
clove extract
antioxidants
protein structure
gelation
Online Access:https://www.mdpi.com/2304-8158/11/13/1970

Internet

https://www.mdpi.com/2304-8158/11/13/1970

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