Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study

Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at... •The emulsifying property of MP was only improved by moderate irradiation dose (3 kGy).•≤ 7 kGy irradiation caused a severer modification of secondary structure in MP than SP.•The β-sheet components of MP was mostly affected by irradiation treatment.•The hydration of pork muscle proteins upon irradiation was dose-dependent. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.104
Publisher site
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Abstract

•The emulsifying property of MP was only improved by moderate irradiation dose (3 kGy).•≤ 7 kGy irradiation caused a severer modification of secondary structure in MP than SP.•The β-sheet components of MP was mostly affected by irradiation treatment.•The hydration of pork muscle proteins upon irradiation was dose-dependent.

Journal

Food ChemistryElsevier

Published: Jun 30, 2018

References

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