Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity

Changes in the hydrophobic interactions of porcine myofibrillar proteins (MPs) were investigated at various heating and internal temperatures (ITs). MP extracts were heated at 50, 60, 70, 80, or 90 °C until their ITs reached the same respective values (±2 °C) and were labeled IT50, IT60, IT70, IT80,...

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書誌詳細

出版年:	Food Chemistry: X
主要な著者:	Seonmin Lee, Kyung Jo, Soeun Kim, Seokhee Han, Samooel Jung
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2025-08-01
主題:	Myofibrillar protein Thermal denaturation Surface hydrophobicity Tryptophan fluorescence intensity Circular dichroism spectroscopy
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2590157525007333