학술논문
Enzymatically deamidated pork myofibrillar protein can form thermo-reversible gels
Document Type
Article
Author
Source
In International Journal of Biological Macromolecules February 2025 290
Subject
Language
ISSN
0141-8130
Abstract
Highlights •Deamidated pork myofibrillar proteins (DPMP) form a thermo-reversible gel.•Enzymatic deamidation increased the α-helix content greatly.•Coiled-coil (CC) proceeds coiling or uncoiling responsive to temperature.•Trifluoroethanol (TFE) is a probe that specifically inhibits CC assembly.•CC assembly is critical in realizing thermo-reversible gelation of DPMP.