Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR

SUN Zhen; YANG Fang-wei; LI Xia; ZHANG Chun-hui; XIE Xiao-lei

doi:10.3964/j.issn.1000-0593(2016)11-3542-05

Journals >Spectroscopy and Spectral Analysis >Volume 36 >Issue 11 >Page 3542 > Article

Spectroscopy and Spectral Analysis
Vol. 36, Issue 11, 3542 (2016)

Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR

SUN Zhen, YANG Fang-wei, LI Xia, ZHANG Chun-hui, and XIE Xiao-lei

Author Affiliations

[in Chinese]

show less

DOI: 10.3964/j.issn.1000-0593(2016)11-3542-05 Cite this Article

SUN Zhen, YANG Fang-wei, LI Xia, ZHANG Chun-hui, XIE Xiao-lei. Effects of Freezing and Thawing Treatments on Beef Protein Secondary Structure Analyzed with ATR-FTIR[J]. Spectroscopy and Spectral Analysis, 2016, 36(11): 3542 Copy Citation Text

show less

References

[1] Leygonie C, Britz T J, Hoffman L C. Meat Science, 2012, 91（2）: 96.

[2] Cheng J H, Sun D W. Comprehensive Reviews in Food Science and Food Safety, 2015, 14（4）: 482.

[3] Glassford S E, Byrne B, Kazarian S G. Biochimica et Biophysica Acta-Proteins and Proteomics, 2013, 1834（12）: 2850.

[4] Kazarian S G, Chan K L A. Analyst, 2013, 138（7）: 1946.

[5] Cruz-Angeles J, Martínez L M, Videa M. Biopolymers, 2015, 103（10）: 574.

[6] Li Yin, Jia Wei, Zhang Chunhui, et al. Food and Bioprocess Technology, 2014, 7: 3370.

[7] Chelh I, Gatellier P, Sant-lhoutellier V. Meat Science, 2006, 74（4）: 682.

[8] Gangidi R R, Proctor A, Pohlman F W. Journal of Food Science, 2003, 68（1）: 124.

[9] Schmidt V, Giacomelli C, Soldi V. Polymer Degradation and Stability, 2005, 87: 25.

[10] Ulrichs T, Drotleff A M, Ternes W. Food Chemistry, 2015, 172: 914.

Download Citation

Save the article for my favorites

Paper Information