Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared spectroscopy and electron microscope. Preparation of T...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050308 |