Effect of Oxidative Modification of Myoglobin Hemin Prosthetic Group on the Functional Properties and Gel Properties of Myosin
ZHU Hongxing, GAO Tianyi, HUANG Yang, WANG Xin, GE Qingfeng, WANG Daoying, SUN Chong
(1. Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
ZHU Hongxing, GAO Tianyi, HUANG Yang, WANG Xin, GE Qingfeng, WANG Daoying, SUN Chong. Effect of Oxidative Modification of Myoglobin Hemin Prosthetic Group on the Functional Properties and Gel Properties of Myosin[J]. FOOD SCIENCE, 2022, 43(8): 1-8.