Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments.

Yongxia XuRui WangHonglei ZhaoJiamei ZhaoXuepeng LiShumin YiJianrong LiXiaotao Sun

Published in: Journal of the science of food and agriculture (2019)

The binding ability of aldehydes to MPs was found to be strongly influenced by changes in protein structure and surface during the two-step heating process. The results provided insight into improving the flavor characteristics of freshwater fish surimi products. © 2019 Society of Chemical Industry.

Keyphrases

binding protein
dna binding
heat stress
protein protein