Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

The study investigated the change in protein structure upon thermo-induced gelation of myofibrillar protein (MP, 2%) under different temperatures (30–80°C) at 0.6 M NaCl and pH 6.2. The results showed that heating from 45°C led to changes in physicochemical properties and intermolecular forces invol...

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Bibliographic Details
Main Authors: Mangang Wu, Yan Cao, Shumin Lei, Yang Liu, Jiahao Wang, Juan Hu, Zhikun Li, Rui Liu, Qingfeng Ge, Hai Yu
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
myofibrillar protein
thermal-induced gel
sulfhydryl changes
protein structure
Online Access:http://dx.doi.org/10.1080/10942912.2019.1656231

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