Structural changes induced by ultrasound improve the ability of the myofibrillar protein to bind flavor compounds from spices

Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties of myofibrillar proteins (MPs), as well as their ability to bind to flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH cont...

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Detalles Bibliográficos
Autores principales: Sun, Xiangxiang, Yu, Yumei, Saleh, Ahmed S.M., Yang, Xinyu, Ma, Jiale, Gao, Ziwu, Li, Wenhao, Wang, Zhenyu, Zhang, Dequan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10359944/
https://www.ncbi.nlm.nih.gov/pubmed/37418951
http://dx.doi.org/10.1016/j.ultsonch.2023.106510

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10359944/
https://www.ncbi.nlm.nih.gov/pubmed/37418951
http://dx.doi.org/10.1016/j.ultsonch.2023.106510

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