Effect of H2O2 and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process
Abstract This paper examined the thermal gelation of yak myofibrillar protein (MP) incubated in a Fenton oxidation system at different pH values for 24 h. The effect of protein oxidation on the gel properties at different pH levels was explored by studying the water-holding capacity (WHC), solubilit...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BMC
2025-04-01
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| シリーズ: | BMC Chemistry |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1186/s13065-025-01434-0 |
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