Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems
Muhan Zhang, Huan Bian, Jiaolong Li, Weili Yan, Daoying Wang, Weimin Xu, Lizhi Shu, Miaomiao Shi
Topics & Concepts
HeminChemistryOxidizing agentMyofibrilHemeMyoglobinBiochemistryHemeproteinFood scienceProtein aggregationParticle sizeChromatographyEnzymeOrganic chemistryPhysical chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals