We studied the effects of protein content, pH and ionic strength on viscosity of silver carp myofibril protein by orthogonal rotational regression design, and established the regression equation of silver carp myofibrillar protein solution viscosity with protein content, pH and ionic strengt

In order to improve silver carp myofibrillar protein\'s functional properties such as solubility, heat stability and emulsifying activity.

The results show that: (1) silver carp proteins can be completely hydrolyzed by endo-proteases and followed by exo-proteases into free amino acids and small peptides; (2) the addition of 5% yeast (mass fraction, the same below) and 0.

In addition,process of enzymaticaly hydrolyzing silver carp protein with the two proteases in two steps was investigated.

Effects of ionic strength and pH values on the characteristics of heat-induced gelation of myofibrillar proteins;

The extraction of myofibrillar proteins from the chicken chest meat was introduced and the effects of different pH on myofibrillar proteins content were studied in this paper,the biggest content of myofibrillar proteins was 69.

Mechanism of myofibrillar proteins degradation during chicken postmortem aging;

Effects of trehalose on denaturation of bighead carp (Aristichthys nobilis) myofibrillar protein during frozen storage;

Effects of freezing and frozen storage temperature on myofibrillar protein freeze denaturation of silver carp muscle;

The solubility of actomyosin, activities of Ca~2+-,Mg~2+-, Ca~2*-Mg~2+-, Mg~2+-EGTA-ATPase and SH content of myofibrillar protein are adopted to study the denaturation of myofibrillar protein of Oreochromis niloticus, Aristichthys nobilis and Carassius auratus during frozen storage at-10 ℃, -20℃, -30℃ an.

The impact of heat shock on the expression of fibrillin-1 in human dermal fibroblasts;