Journal Article10.1016/J.FOODHYD.2020.105852
Modification of myofibrillar protein via glycation: Physicochemical characterization, rheological behavior and solubility property
Yujuan Xu,Yuqi Zhao,Zhixi Wei,Hao Zhang,Ming Dong,Mingyuan Huang,Minyi Han,Xinglian Xu,Guanghong Zhou +8 more
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TL;DR: In this article, myofibrillar protein (MP) was conjugated with dextran (DX) in a liquid solution at a moderate temperature (37°C).
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About: This article is published in Food Hydrocolloids. The article was published on 01 Aug 2020. The article focuses on the topics: Glycation & Isoelectric point.
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Citations
Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols.
TL;DR: In this article, three types of polyphenols, namely (−)-epigallocatechin-3gallate (EGCG), catechin (C), and gallic acid (GA), were grafted to myofibrillar protein (MP)-dextran (DX) conjugate through a free radical-mediated adduction method.
113
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
Yujuan Xu,Xinglian Xu +1 more
TL;DR: This review will mainly discuss the current knowledge on the functional changes of MP caused by various modification methods and will present some examples of previous works and recent progress to tailor the manufacture of functionality enhanced and value-added muscle-based products and enable modified MP to be applied as a novel meat ingredient in food industry.
84
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism.
TL;DR: In this paper, the effect of ultrasound treatment on the degree of glycation (DG) of OVA-xylose conjugates through Maillard reaction was investigated and the correlation between DG and functional properties affected by structural changes was investigated.
75
Filamentous myosin in low-ionic strength meat protein processing media: Assembly mechanism, impact on protein functionality, and inhibition strategies
TL;DR: The present review systematically elaborates the assembly mechanism of myosin filaments and its relation to the functionality of MPs, and focuses on the description of several chemical and physical strategies.
66
Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties
TL;DR: Free radical grafting is a green and expeditious tool that was used to modify whey protein isolate (WPI) to synthesize WPI-(−)-epigallocatechin-3-gallate (EGCG) and WPI-catechin (C) antioxidant emulsifier and improve its functional and interfacial properties as mentioned in this paper.
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TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
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Cleavage of structural proteins during the assemble of the head of bacterio-phage T4
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Fabíola Cristina de Oliveira,Jane Sélia dos Reis Coimbra,Eduardo Basílio de Oliveira,Abraham Damian Giraldo Zuniga,Edwin E. Garcia Rojas +4 more
TL;DR: The influence of the Maillard reaction on the conditions and formulation of reagents that improve desirable techno-functional characteristics of food protein and growing interest in modifying proteins for industrial food applications is discussed.
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Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems
TL;DR: In this article, the nonenzymatic browning reactions of fructose and fructose-lysine aqueous model systems were investigated at 100 °C between pH 4.0 and pH 12.0 by measuring the loss of reactants and monitoring the pattern of UV-absorbance and brown color development.
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Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein.
Yungang Cao,Youling L. Xiong +1 more
TL;DR: The results showed that CA generally inhibited protein carbonyl formation but did not prevent sulphydryl and amine losses caused by oxidation, which can explain why processed meats with phenolic-rich spices and herbs often exhibit variable texture-forming properties.
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