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Full-Text Articles in Food Chemistry
Controlled Oxidative Modification With Glucose Oxidase To Enhance The Rheological And Gelling Properties Of Myofibrillar Proteins, Xu Wang
Theses and Dissertations--Animal and Food Sciences
This study investigated the feasibility of oxidative modification with glucose oxidase (GluOx) to enhance the rheological and gelling properties of myofibrillar protein. Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO4 compared to a Fenton system (H2O2/FeSO4) were investigated. Firmer and more elastic MP gels were produced by the GluOx-oxidizing system than by the Fenton system at comparable H2O2 levels due to an altered radical reaction pathway.
The study further explored the effect of GluOx-mediated …
Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair
Proteome Basis Of Muscle‐Specific Beef Color Stability, Mahesh Narayanan Nair
Theses and Dissertations--Animal and Food Sciences
Fresh beef color is critical to consumers’ purchase decisions, and beef color stability is muscle-specific. Sarcoplasmic proteome plays a critical role in beef color stability. This dissertation focuses on the proteome basis of inter- and intra-muscular variations in beef color.
The first experiment examined the sarcoplasmic proteome of three beef muscles with differential color stability, i.e., longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST), during wet-aging. LL, PM, and ST (n = 8) were subjected to wet-aging for 0, 7, 14, and 21 days. On each aging day, steaks were fabricated, and color and other biochemical attributes were evaluated …