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Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties

ABSTRACT: This study aimed to investigate the effects of phosphorylated-ovalbumin (P-OVA) at different concentrations (0.5% and 1.0%) on the gel properties of pork myofibrillar protein (MP). The results showed that the textural properties such as gel hardness, cohesiveness, springiness and chewiness...

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Principais autores: Zhihui Yu, Yating Gao, Meng Wu, Chaofan Zhao, Xiubin Liu, Xiaoyu Zhang, Lixin Zhang, Yisheng Chen
Formato: Artigo
Idioma:Inglês
Publicado em: KeAi Communications Co. Ltd. 2024-06-01
coleção:Journal of Future Foods
Assuntos:
Phosphorylated ovalbumin
Myofibrillar proteins
Gel properties
Structures
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2772566923000514
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