Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
Xiaohan Liu, Guifang Tian, Yakun Hou, Qing Zhang, Xiaoyan Li, Shuojing Zuo, Beiwei Zhu, Yaxin Sang
Topics & Concepts
ChemistryMonosaccharideGlycationXyloseOysterGalactoseBiochemistryFructoseResidue (chemistry)ChromatographyOrganic chemistryFood scienceFisheryFermentationReceptorBiologyProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides