Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values

Process Biochemistry

Volumn 49, Issue 4, 2014, Pages 631-636

  Ni, Na ^a,b   Wang, Zhenyu ^a   He, Fan ^a   Wang, Linchen ^a   Pan, Han ^a   Li, Xin ^a   Wang, Qiang ^a   Zhang, Dequan ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b INNER MONGOLIA UNIVERSITY FOR NATIONALITIES   (China)

Author keywords

Heat induced gel; Lamb meat; Molecular forces; Myofibrillar protein; pH

Indexed keywords

FOOD PROCESSING; GELS; HARDNESS; HYDROGEN BONDS; MICROSTRUCTURE; PH;

DIFFERENT MECHANISMS; DISORDERED MICROSTRUCTURES; HYDROPHOBIC INTERACTIONS; LAMB MEATS; MOLECULAR FORCES; MYOFIBRILLAR PROTEINS; ORDERED MICROSTRUCTURES; WATER HOLDING CAPACITY;

PROTEINS;

EID: 84897913185     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2014.01.017     Document Type: Article

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