Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of <i>Culter alburnus</i> Myofibrillar Proteins during Frozen Storage

Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of <i>Culter alburnus</i> Myofibrillar Proteins during Frozen Storage

This study aimed to analyze the cryoprotective effect of a ovalbumin (OVA) and β-cyclodextrin (βCD) mixture (3:1, OVA/βCD) on the structure, rheology and gelling properties of myofibrillar proteins (MPs) during 90 days of frozen storage. A mixture of OVA/βCD at different concentrations (0, 2, 4, and...

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Bibliographic Details
Main Authors: Meiwen Lv, Xiukang Wang, Noman Walayat, Zhongli Zhang, Muhammad Hamzah Saleem, Asad Nawaz, Rana Muhammad Aadil, Shakeel Ahmed, Mario J. Simirgiotis, José M. Lorenzo, Basit Latief Jan
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Applied Sciences
Subjects:
myofibrillar proteins
ovalbumin
β-cyclodextrin
cryoprotectant
frozen storage
Online Access:https://www.mdpi.com/2076-3417/11/24/11815

Internet

https://www.mdpi.com/2076-3417/11/24/11815

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