Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation

Yongxia Xu,Yanan Lv,Yiming Yin,Honglei Zhao,Xuepeng Li,Shumin Yi,Jianrong Li

Food Chemistry（2022）

引用 11|浏览4

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摘要

•YG improved the gelation properties of fish myosin.•YG declined the whiteness of myosin gels.•YG facilitated more compact and ordered 3D network structures of myosin gels.•YG enhanced the adsorption capacity of myosin gels to selected flavor compounds.

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关键词

Myosin,Yeast β-glucan,Gel properties,Flavor adsorption

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