Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review-Reference-Cited by-同舟云学术

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Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review

Published:2023-03-16 Issue:8 Volume:32 Page:1005-1018
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Li Na,Xie Jing^ORCID,Chu Yuan Ming

Funder

China Agriculture Research System

Shanghai Municipal Commission of science and technology local capacity building project

Shanghai Municipal Science and technology project to enhance the capabilities of the platform

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-023-01291-4.pdf

Reference115 articles.

1. Abidi M, Soheilifard R. The effect of calcium binding on the unfolding force of mutated and healthy titin I10 domain: A steered molecular dynamics simulation study. Journal of Molecular Graphics and Modelling. 96: in press (2020).

2. Ahmed Z, Donkor O, Street WA, Vasiljevic T. Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides. Food Science and Technology. 45(1): 130-146 (2015)

3. Ali S, Ammar KM, Rajput N, Naeem M, Zhang W, Li C B, Zhou G. Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles. Food Chemistry. 386, in press (2022)

4. Andersen PV, Veiseth-Kent E, Wold J P. Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy. Meat Science. 125:1-9 (2017)

5. Andersen P V, Wold J P, Veiseth-Kent E. Analyzing mu-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopy. Meat Science. 139: 239-246 (2018)

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