Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbony...

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Detalles Bibliográficos
Autores principales: Ma, Wenhui, Yang, Qi, Fan, Xin, Yao, Xianqi, Kuang, Jiwei, Min, Cong, Cao, Yungang, Huang, Junrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065887/
https://www.ncbi.nlm.nih.gov/pubmed/35520388
http://dx.doi.org/10.1016/j.fochx.2022.100318

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065887/
https://www.ncbi.nlm.nih.gov/pubmed/35520388
http://dx.doi.org/10.1016/j.fochx.2022.100318

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