您好，欢迎访问上海市农业科学院 机构知识库！
上海市农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Structure and functional properties of myosin induced by electrostatic fields at different pH values

文献类型： 外文期刊

作者： Xu, Yuqian 1 ; Leng, Dongmei 1 ; Schroyen, Martine 2 ; Li, Xin 1 ; Wang, Debao 1 ; Zhang, Dequan 1 ; Hou, Chengli 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Univ Liege, Precis Livestock & Nutr Unit, Gembloux Agrobio Tech, Passage Deportes 2, Gembloux, Belgium

关键词： Electrostatic field; Myosin; pH value; Protein structure; Protein function

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：6.8； 五年影响因子：7.6 ）

ISSN： 1466-8564

年卷期： 2025 年 102 卷

页码：

收录情况： SCI

摘要： In this study, the effects of electrostatic field on myosin structure and function at different pH values were investigated. The results demonstrated that a higher surface hydrophobicity and lower sulfhydryl group content of the electrostatic field (EF) group compared to Control group (P < 0.05). The particle size, secondary structure, and microstructure investigations revealed that the EF group had decreased protein aggregation and a more stable protein structure. Furthermore, the application of electrostatic field improved the water holding capacity (WHC) of myosin gel by enhancing interaction between water molecules and protein, reducing the loss of free and immobilized water. In addition, the structure of the gel formed by electrostatic field was more stable, showing higher gel hardness and dense microstructure. The study further revealed that the internal mechanism of electrostatic field to maintain the quality of fresh meat may be related to maintaining the structural and functional activity of myosin.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：上海市农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台