Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treate...

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Bibliographic Details
Main Authors:	Zhenglong QING, Xueming LIU, Daobang TANG, Yaosheng LIN, Xuping WANG, Huaigu YANG, Jinhao ZOU, Jingrong CHENG
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2022-08-01
Series:	Shipin gongye ke-ji
Subjects:	volvariella volvacea beef myofibrillar protein flavor adsorption protein intermolecular force
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080027

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