Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
Lishi Wang, Pei Gao, Qixing Jiang, Han Chen, Fang Yang, Peipei Yu, Dawei Yu, Wenshui Xia
Topics & Concepts
Chicken breastMyofibrilFood proteinChemistryProtein isolateIntermolecular forceProtein aggregationFood scienceChromatographyBiochemistryOrganic chemistryMoleculeMeat and Animal Product QualityMuscle metabolism and nutritionProtein Hydrolysis and Bioactive Peptides