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Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs

To investigate the effects of epigallocatechin-3-gallate-bovine bone protein (EGCG-BBP) on the protein structure and storage oxidative stability of emulsified meat products, the effects of adding different concentrations of EGCG-BBP on the physicochemical and structural properties of myofibrillar pr...

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Principais autores: Wenjing SHI, Li PAN, Kepu SHAO, Jingya CHEN, Yangyang LI, Qingling WANG
Format: Artigo
Sprog:Chinês
Udgivet: The editorial department of Science and Technology of Food Industry 2024-09-01
Serier:Shipin gongye ke-ji
Fag:
epigallocatechin-3-gallate-bovine bone protein (egcg-bbp)
protein structure
antioxidant capacity
emulsified meatballs
Online adgang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110279
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