Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating.

Dan-Dan JiangShi-Ke ShenWen-Tao YuQian-Yun BuZhi-Wen DingJing-Jing Fu

Published in: Journal of the science of food and agriculture (2023)

The present study has revealed the effect of LTVH treatment on the protein oxidation modification behavior of sturgeon meat, and explored the effect mechanism of LTVH treatment on the processing quality of sturgeon meat from the perspective of protein oxidation. The results may provide a theoretical basis for the precise processing of aquatic products. © 2023 Society of Chemical Industry.

Keyphrases

hydrogen peroxide
single cell
amino acid
nitric oxide
visible light
electron transfer