Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish

In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric and jejunal contents from the rats fed these meat proteins were also compared. Cooked pork, beef, chicken, and fish were homogenized and incubated with pepsin alone or followed by trypsin. The digestio...

Descripción completa

Detalles Bibliográficos
Autores principales: Wen, Siying, Zhou, Guanghong, Song, Shangxin, Xu, Xinglian, Voglmeir, Josef, Liu, Li, Zhao, Fan, Li, Mengjie, Li, Li, Yu, Xiaobo, Bai, Yun, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Animal Proteomics
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5049642/
https://www.ncbi.nlm.nih.gov/pubmed/26227428
http://dx.doi.org/10.1002/pmic.201500179

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5049642/
https://www.ncbi.nlm.nih.gov/pubmed/26227428
http://dx.doi.org/10.1002/pmic.201500179

Ejemplares similares