Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging

A developed Fourier transform infrared spectroscopy (FT-IR) was employed to investigate changes of protein conformation, which played significant roles in maintaining stable protein networks of white croaker surimi gel, exploring the relationship between protein conformation and surimi gel networks....

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Detalles Bibliográficos
Autores principales: Wei, Wei, Hu, Wei, Zhang, Xian-Yi, Zhang, Feng-Ping, Sun, Su-Qin, Liu, Yuan, Xu, Chang-Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5882903/
https://www.ncbi.nlm.nih.gov/pubmed/29615642
http://dx.doi.org/10.1038/s41598-018-23645-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5882903/
https://www.ncbi.nlm.nih.gov/pubmed/29615642
http://dx.doi.org/10.1038/s41598-018-23645-3

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