Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein

•Effect of oxidation on thermal gel formation process of myofibrillar protein was explored.•Degree of protein oxidation had a significant effect on thermal gelation formation.•Oxidation reduces G’ during thermal gel formation process of myofibrillar protein.•Oxidation affected water holding capacity...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2022-08, Vol.384, p.132368-132368, Article 132368
Hauptverfasser:	Xia, Tianlan, Xu, Yujuan, Zhang, Yulong, Xu, Lina, Kong, Yawen, Song, Shangxin, Huang, Mingyuan, Bai, Yun, Luan, Yi, Han, Minyi, Zhou, Guanghong, Xu, Xinglian
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Chickens - metabolism Gels - chemistry Muscle Proteins - chemistry Myofibrillar proteins Myofibrils - chemistry Oxidation Oxidation-Reduction Thermal gel formation Water - chemistry Water-holding capacity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!