Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition

Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition

In order to investigate the effect of arginine (Arg) on the microwave-induced pre-gelation of myofibrillar protein (MP) from sturgeon under low salt condition, MP added with different concentrations of Arg was microwaved and evaluated for physicochemical, structural and morphological properties and...

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Bibliographic Details
Main Author: SHI Tong, XIE Yu, ZHANG Hao, WANG Xin, LI Mengzhe, GAO Ruichang
Format: Article
Language:English
Published: China Food Publishing Company 2025-04-01
Series:Shipin Kexue
Subjects:
microwave; low salt; myofibrillar protein; arginine; dissociation; atomic force microscopy; molecular dynamics simulation
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-006.pdf
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