Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water.

Liu, Haotian; Wang, Zhi; Badar, Iftikhar Hussain; Liu, Qian; Chen, Qian; Kong, Baohua

Liu, Haotian; Wang, Zhi; Badar, Iftikhar Hussain; Liu, Qian; Chen, Qian; Kong, Baohua.

Afiliación

Liu H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Wang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Badar IH; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.
Liu Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Chen Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: chenqianego7@126.com.
Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.

Food Chem ; 367: 130756, 2022 Jan 15.

Article en En | MEDLINE | ID: mdl-34388633

Asunto(s)

Peróxido de Hidrógeno; Agua; Concentración de Iones de Hidrógeno; Miosinas; Compuestos de Sulfhidrilo

Palabras clave

High-intensity ultrasound; Hydrogen peroxide; Myofibrillar proteins; Thermal stability

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua / Peróxido de Hidrógeno Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google