Effects of Maillard glycosylation with different saccharides on structural, antioxidant and functional properties of porcine myosin.
Myosin is a crucial protein that contributes to the processing performance of meat products. This study investigated the effects of Maillard glycosylation with glucose, sucrose, and β-glucan on the structural, antioxidant, and functional properties of porcine myosin. During 0-8 h of reaction, the glycosylation degree,...