Concepedia

l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum

Pengqi Bao, Li Chen, Yue Hu, Yan Wang, Cunliu Zhou

Food Chemistry · 2022 · 60 citations · 30 references

DOI

Concepts

References

30

[49] Determination of carbonyl content in oxidatively modified proteins

Rodney L. Levine, Donita Garland, Cynthia N. Oliver et al. · Methods in enzymology on CD-ROM/Methods in enzymology · 1990 · 5.9K citations

, , +14

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong · Food Chemistry · 2015 · 558 citations

, , +14

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 393 citations

, , +17

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

Fangfei Li, Bo Wang, Baohua Kong et al. · Food Hydrocolloids · 2019 · 256 citations

, , +17

Changes in Conformation and Subunit Assembly of Cod Myosin at Low and High pH and after Subsequent Refolding

Hörður G. Kristinsson, Herbert O. Hultin · Journal of Agricultural and Food Chemistry · 2003 · 241 citations

, , +17