Myoglobin‐induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding
In conclusion, Mb induces structural changes in MP and promotes the oxidative aggregation of myosin, ultimately leading to gel degradation. © 2025 Society of Chemical Industry.
Authors
- Xuepeng Li (ORCID: https://orcid.org/0000-0002-2445-7158)
- Yongxia Xu (ORCID: https://orcid.org/0000-0002-9660-8744)
- Hongbo Mi (ORCID: https://orcid.org/0000-0002-0772-6221)
- Wenhui Zhu (ORCID: https://orcid.org/0000-0001-7824-3350)
- Shumin Yi (ORCID: https://orcid.org/0000-0002-7934-1355)
- J. Wang
- Bingcai Guan (ORCID: https://orcid.org/0000-0002-7971-3091)
- Jianrong Li (ORCID: https://orcid.org/0000-0003-3854-7274)
Institutions
- Bohai University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-28
- DOI
- https://doi.org/10.1002/jsfa.70341
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00