Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein
Qingling Wang, Ranran Wei, Juan Hu, Yi Luan, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu
Topics & Concepts
MyofibrilElectric fieldChemistryRandom coilDisulfide bondBiophysicsIntensity (physics)Helix (gastropod)Food scienceBiochemistryProtein secondary structureOpticsBiologyEcologyQuantum mechanicsPhysicsSnailMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides