Cargando…

Ultrasound-assisted covalent reaction of myofibrillar protein: The improvement of functional properties and its potential mechanism

The effects of the different combined manner of ultrasound and covalent reaction between polyphenol and myofibrillar protein (MP) from chicken were studied. More so, antioxidant activities, digestive properties, and potential mechanism of ultrasound-assisted oxidation system of hydrophilic ((−)-Epic...

Descripción completa

Detalles Bibliográficos
Autores principales:	Chen, Jiahui, Zhang, Xing, Fu, Mengying, Chen, Xing, Pius, Bassey Anthony, Xu, Xinglian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8251511/ https://www.ncbi.nlm.nih.gov/pubmed/34182317 http://dx.doi.org/10.1016/j.ultsonch.2021.105652

Ejemplares similares

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

Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions
por: Chen, Jiahui, et al.
Publicado: (2023)

Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein
por: Tao, Ye, et al.
Publicado: (2023)

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
por: Zhang, Ruyu, et al.
Publicado: (2021)

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)

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

Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction
por: Li, Zhiyu, et al.
Publicado: (2021)

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
por: Zhou, Lei, et al.
Publicado: (2021)

Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast
por: Wang, Ke, et al.
Publicado: (2022)

Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism
por: Liu, Xuanting, et al.
Publicado: (2021)

Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan
por: Chen, Zhi, et al.
Publicado: (2023)

Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion
por: Rajasekaran, Bharathipriya, et al.
Publicado: (2023)

High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability
por: Deng, Xiao-hong, et al.
Publicado: (2023)

High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein
por: Li, Na, et al.
Publicado: (2022)

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein
por: Kang, Zhuang-Li, et al.
Publicado: (2022)

Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site
por: Yin, Yantao, et al.
Publicado: (2022)

Ultrasound evaluation of diaphragm motion in BAG-3 myofibrillar myopathy: A case report
por: Zhan, Liqiong, et al.
Publicado: (2022)

Thermo-reversible gelation of myofibrillar protein: Relationship between coiled-coil and thermal reversibility
por: Zhang, Lingying, et al.
Publicado: (2023)

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)

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker
por: Wang, Yao-Yao, et al.
Publicado: (2020)

Covalent binding of ultrasound-treated japonica rice bran protein to catechin: Structural and functional properties of the complex
por: Guo, Yanfei, et al.
Publicado: (2023)

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea)
por: Ma, Xuan, et al.
Publicado: (2021)

Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW)
por: Kong, Dewei, et al.
Publicado: (2022)

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

Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers
por: Kim, Yun Jeong, et al.
Publicado: (2022)

Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein
por: Kong, Dewei, et al.
Publicado: (2023)

Mitochondrial dysfunction in myofibrillar myopathy
por: Vincent, Amy E., et al.
Publicado: (2016)

Myofibrillar Myopathy Mimicking Polyneuropathy
por: Bourque, Pierre R., et al.
Publicado: (2020)

A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications
por: Chen, Jiahui, et al.
Publicado: (2023)

Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior
por: Han, Ge, et al.
Publicado: (2022)

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

Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins
por: Wang, Jianping, et al.
Publicado: (2019)

The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
por: Zou, Ye, et al.
Publicado: (2019)

Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting
por: Wang, Ke, et al.
Publicado: (2023)

Thoroughly review the recent progresses in improving O/W interfacial properties of proteins through various strategies
por: Zhang, Haozhen, et al.
Publicado: (2022)

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)
por: Bian, Chuhan, et al.
Publicado: (2022)

Study on the effect of an ultrasound assisted reaction on the crystallization properties of recovered cryolite
por: Wang, Chenchen, et al.
Publicado: (2023)

Spontaneous and experimental myofibrillar hypoplasia and its relation to splayleg in newborn pigs
por: Ducatelle, R., et al.
Publicado: (1986)

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

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

Cannot write session to /tmp/vufind_sessions/sess_2r75693gntalrlf8rpofdu011h