On the emerging of thawing drip: Role of myofibrillar protein renaturation.

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第一作者： Shuyi,Qian

第一单位： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium.

作者： Shuyi,Qian ^[1] ; Feifei,Hu ^[2] ; Xia,Li ^[3] ; Chunhui,Zhang ^[4] ; Christophe,Blecker ^[5]

作者单位： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium. ^[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. ^[2] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: lixia05@caas.cn. ^[3] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: dr_zch@163.com. ^[4] Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium. ^[5]

关键词 Freezing rate Protein renaturation Thaw loss Water re-absorption

主题词冷冻(Freezing);肌原纤维(Myofibrils);蛋白质变性(Protein Denaturation);蛋白质复性(Protein Renaturation);水(Water)

DOI 10.1016/j.foodchem.2022.133398

PMID 35689925

发布时间 2022-06-24

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