Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation
Yongfang Gao, Can Luo, Junyao Zhang, Huijuan Wei, Linsen Zan, Jie Zhu
Topics & Concepts
Salt (chemistry)MyofibrilChemistryFood scienceTropomyosinStorage proteinChromatographyBiochemistryOrganic chemistryMyosinGeneMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition