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Cross-Linking Modifications of Different Phenolic Compounds on Myofibrillar Protein of Common Carp
Common carp ( Cyprinus carpio ) is an important and popular fish in Asia, but due to the short length and low cross-linking degree, fish myofibrillar...
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Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Myofibrillar proteins are mainly responsible for the structure-forming properties of emulsified meat products due to their gelling abilities. To...
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Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon
The utilization of improper thawing methods can potentially compromise the quality of food, while the degeneration of myofibrillar protein during the...
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Effect of L-Lysine on Heat-Induced Aggregation Behavior of Antarctic Krill (Euphausia superba) Myofibrillar Protein
Heat treatment reduces the quality of Antarctic krill ( Euphausia superba ) meat, thus greatly limiting its industrial application. It was found that...
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Integrated Multi-Spectroscopy and Molecular Dynamics Simulations to Explore the Interaction Mechanism of Phenolic Compounds and Sea Bass Myofibrillar Protein
Polyphenol compounds can modify myofibrillar proteins to improve the quality of fish and surimi. Nevertheless, research into the precise mechanisms...
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Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems
This research aimed to investigate the effects of sodium chloride (NaCl) on the formation of N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine...
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Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles
The effect of low voltage electrostatic field (LVEF, 2500 V, 0.2 mA) on oxidative denaturation of myofibrillar proteins (MPs) in repeatedly...
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Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field
The effects of high-voltage electrostatic field (HVEF) on the physicochemical and functional properties of myofibrillar protein (MP) extracted from...
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Effects of malondialdehyde on the protein oxidation and protein degradation of Coregonus Peled myofibrillar protein
The aim of this study was to evaluate the effects of malondialdehyde (MDA) on the structure and protein degradation of myofibrillar protein (MP) from C...
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Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor
2,4-Decadienal (2,4-Dec) is one of the main oxidation products produced during the lipid oxidation process of grouper. Therefore, this study employed...
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Co-ingestion of cluster dextrin carbohydrate does not increase exogenous protein-derived amino acid release or myofibrillar protein synthesis following a whole-body resistance exercise in moderately trained younger males: a double-blinded randomized controlled crossover trial
PurposeThis study investigates if co-ingestion of cluster dextrin (CDX) augments the appearance of intrinsically labeled meat protein...
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Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate
The impacts of four treatments, ultra-high hydrostatic pressure (UHP), high-pressure homogenization (HPH), combined UHP + HPH (U-H), and HPH + UHP...
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Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi
This study was aimed to investigate the cryoprotective effects of collagen peptides (10 g/kg; Collagen A, about 4500 Da; Verisol, 2000–3000 Da) on...
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Effect of Multi-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Myofibrillar Protein Structure of Sea Bass (Lateolabrax Maculatus)
Ultrasound assisted thawing (UAT) is an emerging thawing method in recent years, which can shorten thawing time and improve product quality. However,...
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Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein
Protein oxidation of fish products during storage and processing is of interest recently. In this study, the effect of peroxyl radicals generated...
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Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations
The effects of glycerol–sorbitol combinations (G/S) at different ratios (0: 2, 0.5: 1.5, 1: 1, 1.5: 0.5, and 2: 0, w/w) on the properties of fish...
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Influence of repeated freeze–thaw treatments on the functional and structural properties of myofibrillar protein from mirror carp (Cyprinus carpio L.)
The influence of repeated freeze–thaw (F-T) treatments (0, 1, 3 and 5) on the functional and structural properties of myofibrillar protein (MP) from...
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Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein
effects of HHP on the texture properties of eel surimi, eel myofibrillar protein (MP) structure, and angiotensin-converting enzyme (ACE) inhibitory...
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Post-prandial muscle protein synthesis rates following the ingestion of pea-derived protein do not differ from ingesting an equivalent amount of milk-derived protein in healthy, young males
PurposePlant-derived proteins have received considerable attention as an alternative to animal-derived proteins. However, plant-derived proteins are...
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The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties
The objective of this study was to evaluate relationship with aggregation, secondary structures and gel properties of pork myofibrillar protein with...
