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Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Jingrong Cheng1, Mingjun Zhu2, Xueming Liu3

  • 1Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, People's Republic of China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.

Food Chemistry
|October 25, 2019
PubMed

Keywords:
ConformationFunctionalityMeat proteinMulberry phenolic compoundsMyofibrillar protein

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