Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices

Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices

Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH cont...

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Bibliographic Details
Main Authors: Xiangxiang Sun, Yumei Yu, Ahmed S.M. Saleh, Xinyu Yang, Jiale Ma, Ziwu Gao, Wenhao Li, Zhenyu Wang, Dequan Zhang
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Ultrasonics Sonochemistry
Subjects:
Myofibrillar proteins
Chicken meat
Flavors
Ultrasonic
Spices
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723002225

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