Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure.

Disulfide bonds also contributed to the formation of the MP gel and showed an increasing trend with the increase in the added concentration of feruloylated oligosaccharides.

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The fluorescence intensity of tryptophan showed a decreasing trend as the amount of FOs increased, showing a typical dose–response relationship, which indicated that tryptophan residues entered a more hydrophilic environment through the binding of FOs.

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