Cargando…

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

The interaction of polysaccharides–protein with varied origins and structures provides opportunities for tailoring the physicochemical qualities of food protein-based materials. This work examined the feasibility of ultrasound-modified interaction between kidney bean dietary fiber (KSDF) and duck my...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wu, Yang, Du, Qiwei, Fan, Xiankang, Zhou, Changyu, He, Jun, Sun, Yangying, Xia, Qiang, Pan, Daodong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778066/ https://www.ncbi.nlm.nih.gov/pubmed/36553740 http://dx.doi.org/10.3390/foods11243998

Ejemplares similares

Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications
por: Rao, Wei, et al.
Publicado: (2023)

Antioxidant Activity and Cell Protection of Glycosylated Products in Different Reducing Sugar Duck Liver Protein Systems
por: Zhan, Feili, et al.
Publicado: (2023)

Preparation, Morphology and Release of Goose Liver Oil Microcapsules
por: Li, Chunwei, et al.
Publicado: (2022)

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism
por: Xu, Le, et al.
Publicado: (2020)

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage
por: Fu, Li, et al.
Publicado: (2022)

Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells
por: Sun, Jin, et al.
Publicado: (2022)

Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes
por: Xu, Ligen, et al.
Publicado: (2023)

Effect of Malondialdehyde-Induced Oxidation Modification on Physicochemical Changes and Gel Characteristics of Duck Myofibrillar Proteins
por: Zhu, Xueshen, et al.
Publicado: (2022)

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate
por: Zhu, Xueshen, et al.
Publicado: (2022)

Effects of microbial fermentation on the flavor of cured duck legs
por: Cai, Zhendong, et al.
Publicado: (2020)

Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks
por: He, Jun, et al.
Publicado: (2019)

Physicochemical properties and gel-forming ability changes of duck myofibrillar protein induced by hydroxyl radical oxidizing systems
por: Zhu, Xueshen, et al.
Publicado: (2022)

Effects of 2,2′-Azobis(2-methylpropionamidine) Dihydrochloride Stress on the Gel Properties of Duck Myofibrillar Protein Isolate
por: Zhu, Xueshen, et al.
Publicado: (2023)

Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat
por: Sun, Wei, et al.
Publicado: (2023)

Ultrasonic-assisted extraction, analysis and properties of mung bean peel polysaccharide
por: Zhang, Wenting, et al.
Publicado: (2023)

Evaluation of Porcine Myofibrillar Protein Gel Functionality as Affected by Microbial Transglutaminase and Red Bean [Vignia angularis] Protein Isolate at Various pH Values
por: Jang, Ho Sik, et al.
Publicado: (2015)

Effects of Red Bean (Vigna angularis) Protein Isolates on Rheological Properties of Microbial Transglutaminase Mediated Pork Myofibrillar Protein Gels as Affected by Fractioning and Preheat Treatment
por: Jang, Ho Sik, et al.
Publicado: (2016)

Effects of ultrasonic–microwave combination treatment on the physicochemical, structure and gel properties of myofibrillar protein in Penaeus vannamei (Litopenaeus vannamei) surimi
por: Zhang, Tong, et al.
Publicado: (2022)

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

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

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage
por: Sun, Qinxiu, et al.
Publicado: (2021)

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

Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
por: Chen, Lin, et al.
Publicado: (2023)

Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure
por: Song, Geyao, et al.
Publicado: (2023)

Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
por: Deng, Xiaorong, et al.
Publicado: (2021)

Beneficial Effect of Polysaccharide Gel Made of Xanthan Gum and Locust Bean Gum on Bovine Oocytes
por: Hara, Shunsuke, et al.
Publicado: (2023)

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

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

Impacts of Industrial Modification on the Structure and Gel Features of Soy Protein Isolate and its Composite Gel with Myofibrillar Protein
por: Hu, Zhaodong, et al.
Publicado: (2023)

Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels
por: Gravelle, Andrew J., et al.
Publicado: (2017)

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

Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion
por: Wu, Mangang, et al.
Publicado: (2023)

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review
por: Liu, Huipeng, et al.
Publicado: (2021)

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels
por: Xu, Xia, et al.
Publicado: (2020)

Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of Salmonella
por: Sun, Yangying, et al.
Publicado: (2018)

Effect of NaCl, Gum Arabic and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar Proteins
por: Davaatseren, Munkhtugs, et al.
Publicado: (2014)

Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System
por: Hong, Geun-Pyo, et al.
Publicado: (2014)

Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
por: Lee, Chnag Hoon, et al.
Publicado: (2019)

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure
por: Yu, Jingchao, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_sacigudre3qe3va3ca3icuf5vl