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Evaluation of the Interplay Between the Complement Protein C1q and Hyaluronic Acid in Promoting Cell Adhesion
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Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelation

Anqi Guo1, Youling L Xiong1

  • 1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.

Food Chemistry
|June 2, 2019
PubMed

Keywords:
2,4,6-Trinitrobenzenesulfonic acid (PubChem CID: 11045)2,4-Dinitrophenylhydrazine (PubChem CID: 3772977)5,5′-Dithio-bis(2-nitrobenzoic acid) (PubChem CID: 6254)Gallic acidGallic acid (PubChem CID: 370)GelationGlucose oxidaseGlucose oxidase (PubChem CID: 11973707)MeatMyofibrillar proteinβ-Mercaptoethanol (PubChem CID: 1567)

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