Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy

Hong-bing WAN; Hai-peng LI; Yuan-hua LEI; Peng XIE; Song-shan ZHANG; Yong-hong FENG; Xuan LIU; Huan WANG; Bao-zhong SUN

doi:10.3964/j.issn.1000-0593(2021)07-2082-05

Spectroscopy and Spectral Analysis, Volume. 41, Issue 7, 2082(2021)

Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy

Hong-bing WAN^*, Hai-peng LI, Yuan-hua LEI, Peng XIE, Song-shan ZHANG, Yong-hong FENG, Xuan LIU, Huan WANG, and Bao-zhong SUN^*;

Author Affiliations

Animal Product Quality and Safety Laboratory, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China

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References(5)

[1] A Boekmann, S Hiller, M Huber et al. Physical Chemistry Chemical Physics, 14, 5239(2012).

[4] L Briggs J, R Doerscher D, M Lonergan S. Meat Science, 66, 181(2004).

[5] R Gangidi R, W Pohlman F, A Proctor. Journal of Food Science, 68, 124(2003).

[9] L Aubry, L Bax M, C Ferreira et al. Journal of Agricultural & Food Chemistry, 60, 2569(2012).

[10] S Chen F, T Xue W, Y Zhao X et al. Food Hydrocolloids, 568(2008).

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Hong-bing WAN, Hai-peng LI, Yuan-hua LEI, Peng XIE, Song-shan ZHANG, Yong-hong FENG, Xuan LIU, Huan WANG, Bao-zhong SUN. Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2021, 41(7): 2082

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Paper Information

Category: Research Articles

Received: Jun. 28, 2020

Accepted: --

Published Online: Sep. 8, 2021

The Author Email: WAN Hong-bing (wanhongbing2014@sohu.com)

DOI:10.3964/j.issn.1000-0593(2021)07-2082-05

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