Improvement in the gelling properties of myofibrillar protein from the razor clam (Sinonovacula constricta) through phosphorylation and structural characterization of the modified protein

This study investigated the modification of myofibrillar protein (MP) from the razor clam through phosphorylation by using various phosphate salts, namely, sodium tripolyphosphate (STPP), sodium trimetaphosphate (STMP), sodium polyphosphate (STTP) and sodium pyrophosphate (TSPP), and their mechanism...

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Ngā kaituhi matua:	Qing Zhang, Yakun Hou, Xiaohan Liu, Jilu Sun, Xianghong Wang, Yaxin Sang
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2023-12-01
Rangatū:	Food Chemistry: X
Ngā marau:	Myofibrillar protein Phosphorylation Structural characterization Gel properties
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S2590157523004492
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!