Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

This study investigated the modification of myofibrillar protein (MP) from the razor clam through phosphorylation by using various phosphate salts, namely, sodium tripolyphosphate (STPP), sodium trimetaphosphate (STMP), sodium polyphosphate (STTP) and sodium pyrophosphate (TSPP), and their mechanism...

Descripció completa

Dades bibliogràfiques
Autors principals: Qing Zhang, Yakun Hou, Xiaohan Liu, Jilu Sun, Xianghong Wang, Yaxin Sang
Format: Article
Idioma:English
Publicat: Elsevier 2023-12-01
Col·lecció:Food Chemistry: X
Matèries:
Myofibrillar protein
Phosphorylation
Structural characterization
Gel properties
Accés en línia:http://www.sciencedirect.com/science/article/pii/S2590157523004492

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523004492

Ítems similars