Effect of High Salt Oxidation System on Physicochemical Properties and Structure of Yak Myofibrillar Proteins
In order to elucidate the effect of protein oxidation on physicochemical properties and protein structure of yak longissimus dorsi muscle, muscle samples were treated in a Fenton oxidation system (H2O2 concentrations of 1, 10, 20, 40 and 60 mmol/L) containing 0.6 mol/L NaCl at pH 5.0 or 8.0 for 1 h....
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
China Food Publishing Company
2024-08-01
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| Colección: | Shipin Kexue |
| Materias: | |
| Acceso en línea: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-005.pdf |
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