Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze–thaw (F–T) cycles. Protein denaturation and aggregation were confirmed by the significantly increas...

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Detalles Bibliográficos
Autores principales: Pan, Nan, Wan, Wei, Du, Xin, Kong, Baohua, Liu, Qian, Lv, Hong, Xia, Xiufang, Li, Fangfei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750440/
https://www.ncbi.nlm.nih.gov/pubmed/35010168
http://dx.doi.org/10.3390/foods11010044

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750440/
https://www.ncbi.nlm.nih.gov/pubmed/35010168
http://dx.doi.org/10.3390/foods11010044

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