https://www.selleckchem.com/pr....oducts/CP-673451.htm
Low colloidal stability of myofibrillar protein (MP) during heating is a technofunctional constraint encountered in its beverage application. Gallic acid (GA), a natural polyphenol, was applied to fabricate MP soluble aggregates for an enhanced thermal stability. Upon pH shifting, GA was grafted into MP with the cysteine and tryptophan residues being the binding sites. As a result, the antioxidant activity of MP was enhanced. Additionally, GA modification decreased the α-helix structure of MP and converted MP into cross-linked aggrega
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