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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Gaoshang Lia College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China;b Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, ChinaView further author information
,
Yanting Chena College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Shifen Xuana College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Mingchun Lva College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Jinjie Zhanga College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Qiaoming Loua College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Ru Jiaa College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaCorrespondence[email protected]
View further author information
&
Wenge Yanga College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China;b Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, ChinaCorrespondence[email protected]
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Pages 1310-1321 | Received 27 Mar 2019, Accepted 07 Jul 2019, Published online: 18 Jul 2019

Citations (14)

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Jun-Qi Zhan, Yue-Wen Chen, Gao-Shang Li & Ya-Qin Hu. (2023) Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis. Journal of Aquatic Food Product Technology 32:4, pages 416-431.
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Articles from other publishers (13)

Ke Wang, Huan Liu & Jingxin Sun. (2023) Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting. Poultry Science 102:11, pages 103063.
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Jun-qi Zhan, Yue-wen Chen, Gao-shang Li & Ya-qin Hu. (2023) Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides. Food Bioscience 54, pages 102905.
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Gaoshang Li, Junqi Zhan, Zhiheng Hu, Jiayin Huang, Qian Yao, Chunhong Yuan, Jianchu Chen & Yaqin Hu. (2023) Effects of nano starch-lutein on 3D printing properties of functional surimi: Enhancement mechanism of printing effects and anti-oxidation. Journal of Food Engineering 346, pages 111431.
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Shichen Zhu, Lin Zhu, Zhigang Ke, Hui Chen, Yadan Zheng, Peng Yang, Xingwei Xiang, Xiaomin Zhou, Youding Jin, Shanggui Deng, Xuxia Zhou, Yuting Ding & Shulai Liu. (2023) A comparative study on the taste quality of Mytilus coruscus under different shucking treatments. Food Chemistry 412, pages 135480.
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Ke Wang, Yimin Zhang & Jingxin Sun. (2023) Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change. LWT 181, pages 114743.
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Gaoshang Li, Junqi Zhan, Zhiheng Hu, Jiayin Huang, Chunhong Yuan, Koichi Takaki, Yaqin Hu & Qian Yao. (2023) Effects of heating process on 3D printing properties of Pennahia argentata surimi: Water distribution, gel formation, rheology, chemical bonds . Journal of Food Process Engineering 46:3.
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Gaoshang Li, Zhiheng Hu, Junqi Zhan, Jiayin Huang, Zijing Lu, Chunhong Yuan, Jianchu Chen & Yaqin Hu. (2022) 3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: Chemical bonds and microstructure influences. Innovative Food Science & Emerging Technologies 81, pages 103156.
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Qiaoyu Liu, Zeqian Lin, Xiaomei Chen, Junwen Chen, Junshi Wu, Haiguang Chen & Xiaofang Zeng. (2022) Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products. LWT 165, pages 113691.
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Gaoshang Li, Junqi Zhan, Zhiheng Hu, Jiayin Huang, Xunyu Luo, Jianchu Chen, Chunhong Yuan, Koichi Takaki & Yaqin Hu. (2022) 3D printing properties and printability definition of Pennahiaargentata surimi and rice starch. Food Bioscience 48, pages 101748.
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Liyuan Li, Xue Zhao & Xinglian Xu. (2022) Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chemistry 367, pages 130688.
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Pavan Kumar Dara, Anjana Geetha, Upasana Mohanty, Mahadevan Raghavankutty, Suseela Mathew, Ravishankar Chandragiri Nagarajarao & Anandan Rangasamy. (2021) Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study. Journal of Bioresources and Bioproducts 6:4, pages 367-378.
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Gaoshang Li, Lingping Hu, Zhiheng Hu, Youran Li, Chunhong Yuan, Koichi Takaki & Yaqin Hu. (2021) Nutrition and protein function, properties (structure, rheology, thermal stability) analysis of Nepture volute based on proteomics and in vitro digestion/cells model. Food Bioscience 43, pages 101321.
Crossref
Yanting Chen, Anqi Xu, Rong Yang, Ru Jia, Jinjie Zhang, Dalun Xu & Wenge Yang. (2020) Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat. Food and Bioprocess Technology 13:4, pages 589-598.
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