Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.

Mangang WuJuan HuXiangchun GuQingling WangRanran WeiJiahao WangZhikun LiRui LiuQing-Feng GeHai Yu

Published in: Journal of the science of food and agriculture (2021)

Emulsified lipid and modified starch have an important influence on the rheology and microstructure of MP gels, indicating the subtle interaction between starch, lipid and protein. The results suggest the potential feasibility of modified starch and vegetable oil to improve the textural properties in comminuted meat products. © 2021 Society of Chemical Industry.

Keyphrases

fatty acid
lactic acid
amino acid
white matter
binding protein
multiple sclerosis
risk assessment
human health