Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 336-341

  Sun, Weizheng ^a   Cui, Chun ^a   Zhao, Mouming ^a   Zhao, Qiangzhong ^a   Yang, Bao ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Average particle size; Cantonese sausage; Protein oxidation; Proteolysis; Solubility

Indexed keywords

[CARBONYL; AVERAGE PARTICLE SIZE; CANTONESE; DISULPHIDE BONDS; GROUP LEVEL; HYDROPHOBIC INTERACTIONS; IONIC BONDS; MYOFIBRILLAR; MYOFIBRILLAR PROTEINS; PROTEIN COMPONENTS; PROTEIN OXIDATION; PROTEIN SOLUBILITY; PROTEOLYTIC SUSCEPTIBILITY; SARCOPLASMIC; SARCOPLASMIC PROTEIN; SH GROUPS; SOLUBLE PROTEINS; THREE DIMENSIONAL NETWORK STRUCTURE; WATER SOLUBLE PROTEIN;

HYDROGEN BONDS; HYDROPHOBICITY; MEATS; OXIDATION; PARTICLE SIZE; SOLUBILITY;

PROTEINS;

CARBONYL DERIVATIVE; MUSCLE PROTEIN;

ARTICLE; CHINA; DISULFIDE BOND; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HYDROGEN BOND; HYDROPHOBICITY; MEAT; OXIDATION; PARTICLE SIZE; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SOLUBILITY;

EID: 77955272041     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.042     Document Type: Article

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