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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....
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2018
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| Materias: | |
| 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 |