Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysate...

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Detalles Bibliográficos
Autores principales: Yu, Pengjuan, Yan, Jiayan, Kong, Lingru, Yu, Juan, Zhao, Xinxin, Peng, Xinyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453259/
https://www.ncbi.nlm.nih.gov/pubmed/37628134
http://dx.doi.org/10.3390/foods12163135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453259/
https://www.ncbi.nlm.nih.gov/pubmed/37628134
http://dx.doi.org/10.3390/foods12163135

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