Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Meat Science

Volumn 127, Issue , 2017, Pages 45-50

  Jia, Na ^a   Wang, Letian ^a   Shao, Junhua ^a   Liu, Dengyong ^a   Kong, Baohua ^b  

^a BOHAI UNIVERSITY   (China)

^b NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Catechin; Conformation; Gel property; Interactions; Myofibril protein

Indexed keywords

BEAM PLASMA INTERACTIONS; CONFORMATIONS; GELATION; HYDROPHOBICITY; ORGANIC COMPOUNDS; PHENOLS; PROTEINS;

CATECHIN; COVALENT INTERACTIONS; DYNAMIC RHEOLOGICAL PROPERTIES; GEL PROPERTIES; HYDROPHOBIC DOMAINS; MYOFIBRILLAR PROTEINS; SURFACE HYDROPHOBICITY; WATER HOLDING CAPACITY;

FLAVONOIDS;

CATECHIN; GEL; MUSCLE PROTEIN; THIOL DERIVATIVE; WATER;

ANALYSIS; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; GEL; HUMAN; MUSCLE FIBRIL; PIG; PROCEDURES; PROTEIN CONFORMATION; RED MEAT;

ANIMALS; CATECHIN; FOOD HANDLING; GELS; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MUSCLE PROTEINS; MYOFIBRILS; PROTEIN CONFORMATION; RED MEAT; RHEOLOGY; SULFHYDRYL COMPOUNDS; SWINE; WATER;

EID: 85009854489     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.01.004     Document Type: Article

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