Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Food Chemistry

Volumn 180, Issue , 2015, Pages 235-243

  Cao, Yungang ^a   Xiong, Youling L ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Chlorogenic acid; Myofibrillar protein; Oxidation; Protein gelation; Rheology

Indexed keywords

GELATION; OXIDATION; RHEOLOGY;

CHLOROGENIC ACIDS; CONCENTRATION LEVELS; FORMING PROPERTIES; MYOFIBRILLAR PROTEINS; PHYSICO-CHEMICAL CHANGES; PROTEIN GELATIONS; SURFACE HYDROPHOBICITY; TERTIARY STRUCTURES;

PROTEINS;

BETA LACTOGLOBULIN; CHLOROGENIC ACID; EPIGALLOCATECHIN; MUSCLE PROTEIN; PHENOL DERIVATIVE; TRYPTOPHAN;

ALPHA HELIX; ANIMAL TISSUE; ARTICLE; CARBONYLATION; CIRCULAR DICHROISM; CONCENTRATION (PARAMETERS); DEAMINATION; EMULSION; EXPERIMENTAL PIG; GELATION; HERB; HYDROGEN BOND; HYDROPHOBICITY; MICROENVIRONMENT; NONHUMAN; OXIDATION; OXIDATIVE STRESS; PHYSICAL CHEMISTRY; PROCESSED MEAT; PROTEIN CONFORMATION; PROTEIN CROSS LINKING; PROTEIN DENATURATION; PROTEIN POLYMERIZATION; PROTEIN PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN UNFOLDING; QUANTUM YIELD; SOLUBILITY; SPICE; ANALYSIS; ANIMAL; CHEMISTRY; FLOW KINETICS; MEAT; PIG;

SUS;

ANIMALS; CHLOROGENIC ACID; MEAT; MUSCLE PROTEINS; OXIDATIVE STRESS; RHEOLOGY; SWINE;

EID: 84923371117     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.036     Document Type: Article

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