2022
DOI: 10.1016/j.foodchem.2022.133400
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Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation

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Cited by 66 publications
(19 citation statements)
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“…Con, FDB without KG; T1, FDB with 1.0% KG(FDA); T2, FDB with 0.8% KG(FDA) + 0.2% KG(BG); T3, FDB with 0.6% KG(FDA) + 0.4% KG(BG); T4, FDB with 0.4% KG(FDA) + 0.6% KG(BG); T5, FDB with 0.2% KG(FDA) + 0.8% KG(BG); T6, FDB with 1.0% KG(BG). (Gao et al, 2022). In this study, duck blood with 1% KG added before lyophilization (T1) had the lowest fluorescence intensity among treatments, whereas T2 and T4 had the highest fluorescence intensity.…”
Section: Endogenous Tryptophan Fluorescence Intensitymentioning
confidence: 59%
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“…Con, FDB without KG; T1, FDB with 1.0% KG(FDA); T2, FDB with 0.8% KG(FDA) + 0.2% KG(BG); T3, FDB with 0.6% KG(FDA) + 0.4% KG(BG); T4, FDB with 0.4% KG(FDA) + 0.6% KG(BG); T5, FDB with 0.2% KG(FDA) + 0.8% KG(BG); T6, FDB with 1.0% KG(BG). (Gao et al, 2022). In this study, duck blood with 1% KG added before lyophilization (T1) had the lowest fluorescence intensity among treatments, whereas T2 and T4 had the highest fluorescence intensity.…”
Section: Endogenous Tryptophan Fluorescence Intensitymentioning
confidence: 59%
“…According to previous studies, the fluorescence intensity can be quenched when intrinsic tryptophan residues are exposed to a polar environment by denaturation and unfolding of proteins (Ghisaidoobe & Chung, 2014; Yu et al., 2021). Thus, the degree of protein denaturation was reduced by the addition of KG in this study, and it was assumed that the change in maximum fluorescence intensity was a result of the suppression of tertiary structure denaturation by the addition of KG (Cao et al., 2018; Gao et al., 2022). Konjac can interact with proteins, and changes in fluorescence intensity can be altered by the protein type and konjac concentration (Gao et al., 2022).…”
Section: Resultsmentioning
confidence: 75%
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“…Another indicator of gel viscoelasticity is the loss factor (tanδ), which is defined as the ratio of G′′ to G′ and indicates the relative distribution of ‘viscosity’ compared to ‘elasticity’ during gel formation (Gao et al., 2022). The lower the tanδ, the less viscous or more elastic the sample (Qian et al., 2020).…”
Section: Resultsmentioning
confidence: 99%
“…However,During the chopping process, the insufficient solubility of muscle protein in meat batter often resulted in quality deterioration and increased cooking loss (Jiang, Cao, Xia, Liu, & Kong, 2019). Therefore, nonmeat proteins or hydrophilic polysaccharide gums are ordinarily incorporated in meat products to improve the gel properties of the products (Gao et al, 2022; Lv et al, 2021).…”
Section: Introductionmentioning
confidence: 99%