Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights

Arginine as a regulator of antioxidant and gel formation in yak Myofibrillar proteins: Efficacy and mechanistic insights

Arginine (Arg), a safe basic amino acid, modulates interprotein interactions and impacts the processing characteristics of myofibrillar proteins (MP) in meat products, as numerous studies have demonstrated. This study aimed to explore the effects of varying concentrations of Arg (0.025, 0.050, 0.100...

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Bibliographic Details
Main Authors: Yuqi Wang, Yiwen Mei, Rongsheng Du, Shulin Zhang, Qiuyu Wang, Xiaofang Dao, Na Li, Lina Wang, Linlin Wang, Honghong He
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Arginine
Meat additives
Antioxidant
Myofibrillar protein
Gelation
Yak meat
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007272
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