Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel

Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel

Abstract It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on the physicochemical properties of Lar...

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Bibliographic Details
Main Authors: Wenting Jiang, Jiulin Wu, Fujia Yang, Xu Chen, Meizhen Chen, Jianlian Huang, Jinhong Wu, Shuo Wan, Xixi Cai, Shaoyun Wang
Format: Article
Language:English
Published: Wiley 2024-09-01
Series:Food Frontiers
Subjects:
functional properties
gel properties
Larimichthys crocea
molecular docking
physicochemical properties
structure changes
Online Access:https://doi.org/10.1002/fft2.447
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https://doi.org/10.1002/fft2.447

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