Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins

Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins

This paper focuses on the effect of malondialdehyde-induced oxidative modification (MiOM) on the gel properties of duck myofibrillar proteins (DMPs). DMPs were first prepared and treated with oxidative modification at different concentrations of malondialdehyde (0, 0.5, 2.5, 5.0, and 10.0 mmol/L). T...

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Egile Nagusiak: Xueshen Zhu, Zhenghao Ma, Xinyu Zhang, Xuefang Huang, Junya Liu, Xinbo Zhuang
Formatua: Artikulua
Hizkuntza:English
Argitaratua: MDPI AG 2022-10-01
Saila:Gels
Gaiak:
malondialdehyde
duck meat
myofibrillar proteins
physicochemical changes
gel properties
Sarrera elektronikoa:https://www.mdpi.com/2310-2861/8/10/633

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https://www.mdpi.com/2310-2861/8/10/633

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