Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
Qi Li, Zhiming Meng, Jingrong Hu, Qiqiong Li, Yingying Dong, Chunbo Cai, Yingchun Zhu
Topics & Concepts
ChemistryFlammulinaFourier transform infrared spectroscopyPolysaccharideGel electrophoresisPolyacrylamide gel electrophoresisSodium dodecyl sulfateFood scienceNuclear chemistryChromatographyBiochemistryChemical engineeringEnzymeMushroomEngineeringMeat and Animal Product QualityProteins in Food SystemsPolysaccharides Composition and Applications