Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin

Heat treatment affects the structural properties of meat proteins, which in turn leads to changes in their sensitivity to digestive enzymes, further affecting the nutritional value of meat and meat products. The mechanism of changes in the structure and digestive properties of myosin under different...

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Detalles Bibliográficos
Autores principales: Zhang, Miao, Zhu, Shuran, Li, Qian, Xue, Dejiang, Jiang, Shuai, Han, Yu, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048447/
https://www.ncbi.nlm.nih.gov/pubmed/36981174
http://dx.doi.org/10.3390/foods12061249

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048447/
https://www.ncbi.nlm.nih.gov/pubmed/36981174
http://dx.doi.org/10.3390/foods12061249

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