Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

Food Chemistry

Volumn 188, Issue , 2015, Pages 111-118

  Zhang, Ziye ^a   Yang, Yuling ^a   Tang, Xiaozhi ^a   Chen, Yinji ^a   You, Yuan ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Electrostatic interactions; High pressure; Hydrogen bond; Low field NMR; Myofibrillar protein; Water holding capacity

Indexed keywords

CHEMICAL BONDS; COULOMB INTERACTIONS; COVALENT BONDS; ELECTROSTATICS; HYDROGEN BONDS; HYDROPHOBICITY; PROTEINS;

ABSOLUTE VALUES; ELECTROSTATIC REPULSION; HIGH PRESSURE; HYDROPHOBIC INTERACTIONS; LOW-FIELD NMR; MYOFIBRILLAR PROTEINS; SURFACE HYDROPHOBICITY; WATER HOLDING CAPACITY;

HIGH PRESSURE EFFECTS;

MUSCLE PROTEIN; THIOL DERIVATIVE; CARRIER PROTEIN; MYOSIN-BINDING PROTEIN C; WATER;

ARTICLE; CHEMICAL ANALYSIS; DISULFIDE BOND; GEL FILTRATION; HIGH TEMPERATURE PROCEDURES; HYDROPHOBICITY; NONHUMAN; PRESSURE MEASUREMENT; STATIC ELECTRICITY; STRUCTURE ANALYSIS; SURFACE PROPERTY; WATER ANALYSIS; WATER FLOW; ZETA POTENTIAL; CHEMISTRY; HEAT; HYDROGEN BOND; PRESSURE;

CARRIER PROTEINS; HOT TEMPERATURE; HYDROGEN BONDING; PRESSURE; STATIC ELECTRICITY; WATER;

EID: 84929459658     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.129     Document Type: Article

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