Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein

This study investigated the effects of ultra-high pressure (UHP) at different levels on the physicochemical properties, gelling properties, and in vitro digestion characteristics of myofibrillar protein (MP) in Tai Lake whitebait. The α-helix gradually unfolded and transformed into β-sheet as the pr...

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Autores principales:	Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, Chengcheng Chen, Xiaohong Deng, Xiu Wang, Rongrong Yu
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2024-03-01
Colección:	Food Chemistry: X
Materias:	Ultra-high pressure Physicochemical properties Gelling properties In vitro digestion characteristics Tai Lake whitebait Myofibrillar protein
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S2590157523005047
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