Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties

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DOI:10.1016/j.foodchem.2024.139884
作者：Xiaohan Liu ,?Guifang Tian ,?Kexin Fu ,?Shuojing Zuo ,?Xiaoyan Li ,?Jilu Sun ,?Beiwei Zhu ,?Yaxin Sang
文献类型：期刊论文
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Elsevier

Abstract：Glycation is a promising approach to enhance protein gel characteristics in the food industry. The impact of oyster myofibrillar protein (MP) being glycosylated with six oligosaccharides (de

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