The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage
| Autor: | Nadia Niaz, Helena M. Moreno, Asad Nawaz, Chun Hu, Bilal Sajid Mushtaq, Zhouyi Xiong, Muhammad Imran Taj, Hanguo Xiong, Noman Walayat, Ibrahim Khalifa |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Silver carp biology Cyclodextrin Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Food science Frozen storage Myofibril Food Science Egg white |
| Zdroj: | LWT. 135:109975 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109975 |
| Popis: | The aim of this study was to investigate the impact of egg white protein (EWP) and β-cyclodextrin (βCD) mixture (3:1) on the structural and functional properties of myofibrillar proteins (MP) from silver carp during 60 days of frozen storage. Different concentrations of EWP-βCD were prepared and incorporated with MP. It was analyzed that α-helix content significantly decreased (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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