Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
Xinyan Peng, Yunying Li, Juan Yu, Yonglin Gao, Xinxin Zhao, Na Jia
Topics & Concepts
HydrolysateChemistryFood scienceWhey proteinWhey protein isolateDenaturation (fissile materials)MyofibrilPeroxide valueCongelationFreeze-dryingChromatographyBiochemistryHydrolysisPhysicsNuclear chemistryThermodynamicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals