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Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins

This paper focuses on the effect of malondialdehyde-induced oxidative modification (MiOM) on the gel properties of duck myofibrillar proteins (DMPs). DMPs were first prepared and treated with oxidative modification at different concentrations of malondialdehyde (0, 0.5, 2.5, 5.0, and 10.0 mmol/L). T...

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Wedi'i Gadw mewn:
Prif Awduron: Xueshen Zhu, Zhenghao Ma, Xinyu Zhang, Xuefang Huang, Junya Liu, Xinbo Zhuang
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2022-10-01
Cyfres:Gels
Pynciau:
malondialdehyde
duck meat
myofibrillar proteins
physicochemical changes
gel properties
Mynediad Ar-lein:https://www.mdpi.com/2310-2861/8/10/633
Tagiau: Ychwanegu Tag
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