Cargando…

Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan

The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the highest value (91.33 g), which suggested that the 0...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chen, Zhi, Luo, Cheng, Wang, Kangxu, Chen, Yinji, Zhuang, Xinbo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094032/ https://www.ncbi.nlm.nih.gov/pubmed/37048265 http://dx.doi.org/10.3390/foods12071444

Ejemplares similares

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
por: Noh, Sin-Woo, et al.
Publicado: (2019)

Supramolecular Structure and Mechanical Performance of κ-Carrageenan–Gelatin Gel
por: Makarova, Anastasiya O., et al.
Publicado: (2022)

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
por: Lei, Yu-chen, et al.
Publicado: (2022)

GelMA/κ-carrageenan double-network hydrogels with superior mechanics and biocompatibility
por: Gan, Xueqi, et al.
Publicado: (2023)

Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins
por: Zhu, Xueshen, et al.
Publicado: (2022)

Characterization and Biocompatibility Properties In Vitro of Gel Beads Based on the Pectin and κ-Carrageenan
por: Popov, Sergey, et al.
Publicado: (2022)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
por: Zhu, Chenyan, et al.
Publicado: (2023)

Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure
por: Yu, Jingchao, et al.
Publicado: (2023)

Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins
por: Davaatseren, Munkhtugs, et al.
Publicado: (2014)

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Modulation of Molecular Structure and Mechanical Properties of κ-Carrageenan-Gelatin Hydrogel with Multi-Walled Carbon Nanotubes
por: Gubaidullin, Aidar T., et al.
Publicado: (2022)

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
por: Zhao, Dianbo, et al.
Publicado: (2023)

Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress
por: Guo, Xiuyun, et al.
Publicado: (2023)

Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels
por: Lei, Yuqing, et al.
Publicado: (2022)

Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure
por: Liu, Yanlong, et al.
Publicado: (2023)

Characterization and Gel Properties of Low-Molecular-Weight Carrageenans Prepared by Photocatalytic Degradation
por: Song, Chen, et al.
Publicado: (2023)

Heterogeneity of Network Structures and Water Dynamics in κ-Carrageenan Gels Probed by Nanoparticle Diffusometry
por: de Kort, Daan W., et al.
Publicado: (2018)

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
por: Cai, Ruying, et al.
Publicado: (2022)

Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate
por: Wu, Zhong-Wei, et al.
Publicado: (2022)

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles
por: Zhang, Zhongli, et al.
Publicado: (2021)

Physicochemical Properties and Antiherpetic Activity of κ-Carrageenan Complex with Chitosan
por: Davydova, Viktoriya N., et al.
Publicado: (2023)

Spatiotemporal Heterogeneity of κ-Carrageenan Gels Investigated via Single-Particle-Tracking Fluorescence Microscopy
por: Martens, Koen J. A., et al.
Publicado: (2020)

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products
por: Zhang, Song-Shan, et al.
Publicado: (2023)

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels
por: Xu, Xia, et al.
Publicado: (2020)

Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
por: Wang, Qingling, et al.
Publicado: (2023)

Physico-mechanical analysis data in support of compatibility of chitosan/κ-carrageenan polyelectrolyte films achieved by ascorbic acid, and the thermal degradation theory of κ-carrageenan influencing the properties of its blends
por: Shahbazi, Mahdiyar, et al.
Publicado: (2016)

Eco-Friendly Extraction, Structure, and Gel Properties of ι-Carrageenan Extracted Using Ca(OH)(2)
por: Jiang, Feng, et al.
Publicado: (2022)

Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film
por: Guo, Jintao, et al.
Publicado: (2022)

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
por: Lee, Chnag Hoon, et al.
Publicado: (2019)

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications
por: Rao, Wei, et al.
Publicado: (2023)

Insights into the κ/ι-carrageenan metabolism pathway of some marine Pseudoalteromonas species
por: Hettle, Andrew G., et al.
Publicado: (2019)

A Multifunctional Polysaccharide Utilization Gene Cluster in Colwellia echini Encodes Enzymes for the Complete Degradation of κ-Carrageenan, ι-Carrageenan, and Hybrid β/κ-Carrageenan
por: Christiansen, Line, et al.
Publicado: (2020)

New insights into the ultrasound impact on covalent reactions of myofibrillar protein
por: Chen, Jiahui, et al.
Publicado: (2022)

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion
por: Wu, Mangang, et al.
Publicado: (2023)

Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan–Potato Peel Starch Blended Polymers
por: Moustafa, Mahmoud, et al.
Publicado: (2021)

The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein
por: Ma, Jinming, et al.
Publicado: (2022)

A Pilot Study on Anti-Obesity Mechanisms of Kappaphycus Alvarezii: The Role of Native κ-Carrageenan and the Leftover Sans-Carrageenan Fraction
por: Chin, Yao Xian, et al.
Publicado: (2019)

Rheological properties of milk-based desserts with the addition of oat gum and κ-carrageenan
por: Zarzycki, Piotr, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_t90dad5sp5a4cfhd3h2c1153rb