Effect of Zinc-Chelating Phosphorylated Sea Cucumber Peptides on Gel Properties of Mackerel Surimi
This study aimed to explore the effect of phosphorylation on the zinc-chelating capacity of sea cucumber peptides and the gel properties of mackerel surimi. Zinc-chelating peptides were prepared by incubating 50 mg/mL phosphorylated sea cucumber peptides with different concentrations of 5 mmol/L zin...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-008.pdf |
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