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The influence of KCl concentration on the gelation of myofibrillar protein giant squid (Dosidicus gigas) due to molecular conformation change

INTRODUCTION: Protein gelation process is of importance in food industry. The objective of this study is to investigate the influence of salt concentration variation, which induced protein conformation change, on protein’s intermolecular interactions and its gelation process. METHODS: Paramyosin has...

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Detalles Bibliográficos
Autores principales:	Niu, Fuge, Ma, Shuang, Zhang, Xiuzhen, Ritzoulis, Christos, Chen, Yueyue, Pan, Weichun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9846250/ https://www.ncbi.nlm.nih.gov/pubmed/36687709 http://dx.doi.org/10.3389/fnut.2022.1082464

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