Effect of Lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress.

Xiankang FanLi FuMingzhen LiuYangying SunXiaoqun ZengZhen WuLihui DuDao-Dong Pan

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

The results indicated that adding LNT to myofibrillar protein could improve gel which is related to its protective effect on conformational changes in the oxidation system. Therefore, LNT is recommended for oxidatively stressed goose meat processing to enhance the MP gelling potential. This article is protected by copyright. All rights reserved.

Keyphrases

oxidative stress
protein protein
dna damage
molecular dynamics
hydrogen peroxide
induced apoptosis
human health
wound healing
hyaluronic acid
risk assessment
heat shock