Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase

•Lysine (Lys) and transglutaminase (TG) are combined to treat oxidatively damaged myofibrillar protein (MP).•The TG addition improves breaking strength of oxidized MP gels while reduces the cooking yield.•The presence of Lys significantly improves the gelling properties and cooking yield of oxidized...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2021-10, Vol.358, p.129860-129860, Article 129860
Hauptverfasser:	Cao, Yungang, Li, Baoling, Fan, Xin, Wang, Jiankang, Zhu, Zhenbao, Huang, Junrong, Xiong, Youling L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Circular dichroism Microstructure Particle size Raman spectra Rheology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!