Catechins affect the oil-holding capacity of meat batters by changing the structure and emulsifying properties of surface proteins at the fat globules

The effects of different concentrations of catechins on the oil-holding capacity, myofibrillar proteins (MPs) structure and adsorbed properties of interfacial proteins in meat batters were investigated. The addition of 100 mg/kg catechin had no negative effects on the physicochemical properties of m...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of biological macromolecules 2023-12, Vol.252, p.126474-126474, Article 126474
Hauptverfasser:	Zhang, Guangyao, Bi, Xinxin, Li, Lingli, Zheng, Yue, Zheng, Duoduo, Peng, Xinyan, Jia, Na, Liu, Dengyong
Format:	Artikel
Sprache:	eng
Schlagworte:	batters catechin drip loss gels hydrophobicity lipid peroxidation meat particle size
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!