High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

The effect of high-pressure processing (100–4 00 MPa) on conformation, water distribution, and gel characteristics of reduced-sodium (0.3 M NaCl) myofibrillar protein containing 0.15% Artemisia sphaerocephala Krasch gum (AG) was investigated. The addition of AG resulted in the increase of WHC, propo...

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Detalles Bibliográficos
Autores principales: Zhao, Shengming, Li, Zhao, Liu, Yu, Zhao, Yanan, Yuan, Xiaorui, Kang, Zhuangli, Zhu, Mingming, Ma, Hanjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9092500/
https://www.ncbi.nlm.nih.gov/pubmed/35571334
http://dx.doi.org/10.1016/j.fochx.2022.100320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9092500/
https://www.ncbi.nlm.nih.gov/pubmed/35571334
http://dx.doi.org/10.1016/j.fochx.2022.100320

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