Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System

This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp (Aristichthys nobilis) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with cathepsin...

Descripción completa

Detalles Bibliográficos
Autores principales: Lu, Han, Liang, Yunhong, Zhang, Xiangmei, Wen, Gang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834340/
https://www.ncbi.nlm.nih.gov/pubmed/35159481
http://dx.doi.org/10.3390/foods11030330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834340/
https://www.ncbi.nlm.nih.gov/pubmed/35159481
http://dx.doi.org/10.3390/foods11030330

Ejemplares similares