κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions
Shuang Li, Songyi Lin, Pengfei Jiang, Xixin Qian, Shuo Wang, Na Sun
Topics & Concepts
Antarctic krillCovalent bondNon-covalent interactionsChemistryMyofibrilKrillBiophysicsBiochemistryFisheryBiologyMoleculeOrganic chemistryHydrogen bondMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth