首页> Food chemistry> Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity.

Study on the effects of representative spice polyphenols on the in vitro digestive properties of tilapia myofibrillar protein and its mechanism of action: based on physical and chemical properties and enzyme activity.

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第一作者： Zirui,Fu

第一单位： Key Laboratory of Aquatic Product Processing, Key Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

作者： Zirui,Fu ^[1] ; Jun,Li ^[2] ; Ya,Wei ^[3] ; Jianwei,Cen ^[3] ; Huan,Xiang ^[3] ; Xiao,Hu ^[3] ; Chunsheng,Li ^[3] ; Yanyan,Wu ^[3] ; Shengjun,Chen ^[3] ; Yongqiang,Zhao ^[3] ; Hui,Huang ^[4] ; Shuxian,Hao ^[5]

作者单位： Key Laboratory of Aquatic Product Processing, Key Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. ^[1] Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. ^[2] Key Laboratory of Aquatic Product Processing, Key Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China. ^[3] Key Laboratory of Aquatic Product Processing, Key Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China. Electronic address: huanghuigd@aliyun.com. ^[4] Key Laboratory of Aquatic Product Processing, Key Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China. Electronic address: susanhao2001@163.com. ^[5]

关键词 Enzyme activity Fluorescence quenching Molecular docking Protein interaction Spice polyphenols Tilapia protein Vitro simulated digestion