ArticleFood chemistry: X2026
Mechanisms underlying the changes in interaction characteristics of beef sarcoplasmic, myofibrillar protein and their correlations induced by ovalbumin and ethanol addition.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to preliminarily investigate the effects of 5% ethanol (E) and ovalbumin (OVA) at different concentrations (0.2%-2%) on the interaction characteristics and underlying mechanisms of beef sarcoplasmic proteins (SP), myofibrillar proteins (MP) and their correlations. The results showed that E + 2%OVA group significantly decreased β-sheet% and induced fainter denaturation peaks in SP matrix, which represented degradation and structure changes. Meanwhile, treatments with E + OVAs (>1%) tended to lower gel-related properties, which reflected by the increased proportion of free water (P
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