Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein

Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein

This study investigated the effects of ultra-high pressure (UHP) at different levels on the physicochemical properties, gelling properties, and in vitro digestion characteristics of myofibrillar protein (MP) in Tai Lake whitebait. The α-helix gradually unfolded and transformed into β-sheet as the pr...

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Bibliographic Details
Main Authors: Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, Chengcheng Chen, Xiaohong Deng, Xiu Wang, Rongrong Yu
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Ultra-high pressure
Physicochemical properties
Gelling properties
In vitro digestion characteristics
Tai Lake whitebait
Myofibrillar protein
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523005047

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http://www.sciencedirect.com/science/article/pii/S2590157523005047

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