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Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (<i>Aristichthys nobilis</i>) under a Hydroxyl Radical-Generation Oxidizing System

This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp (<i>Aristichthys nobilis</i>) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with ca...

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Principais autores: Han Lu, Yunhong Liang, Xiangmei Zhang, Gang Wen
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2022-01-01
סדרה:Foods
נושאים:
bighead carp
cathepsins
gel strength
WHC
hydroxyl radicals
גישה מקוונת:https://www.mdpi.com/2304-8158/11/3/330
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