Gelation properties of myofibrillar protein under malondialdehyde‐induced oxidative stress

BACKGROUND The structure of myofibrillar protein ( MP ) can be readily altered by oxidation, leading to the unfolding of MP structure, which further promotes protein–protein interactions, and thus influences the MP gelling properties. The objective of the study was to investigate the effect of malondialdehyde‐induced oxidative stress on the gelation properties of myofibrillar protein ( MP ). Structural changes of the oxidised MPs were evaluated...