Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating.
Journal of the science of food and agriculture（2023）
Abstract
The present study has revealed the effect of LTVH treatment on the protein oxidation modification behavior of sturgeon meat, and explored the effect mechanism of LTVH treatment on the processing quality of sturgeon meat from the perspective of protein oxidation. The results may provide a theoretical basis for the precise processing of aquatic products. © 2023 Society of Chemical Industry.
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Key words
low temperature vacuum heating,protein oxidation sites sturgeon myofibrillar protein,protein structure
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