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Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process

Sunjie Yan1, Yuxin Ding1, Zhiyin Du1

  • 1State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.

Food Chemistry
|August 15, 2024
PubMed

Keywords:
Freeze-thawGelling propertiesMyofibrillar proteinProtein oxidationSaltγ-Polyglutamic acid

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