Research Progress in Regulation of the Gel Properties of Myofibrillar Protein Based on Polysaccharides
Myofibrillar protein as a structural protein with important biological functions in muscle, can form a gel alone or as the main part of a gel. The gelling mechanism and gel properties of MP have attracted much attention in meat science research. It is important to clarify the effects of various addi...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100012 |