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Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure

Polyphenolic compounds can protect against myofibrillar protein (MP) oxidation in meat products. In this study, the inhibitory effect of feruloyl oligosaccharides (FOs) on MP oxidation was investigated, and the gel properties of MPs were further studied. The results showed that 50–100 μmol/g protein...

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Detalles Bibliográficos
Autores principales:	Yu, Jingchao, Wang, Shouwei, Sun, Chengfeng, Zhao, Bing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048018/ https://www.ncbi.nlm.nih.gov/pubmed/36981149 http://dx.doi.org/10.3390/foods12061222

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