Effect of Ball Mill Treatment on the Physicochemical Properties and Digestibility of Protein Extracts Generated from Scallops (Chlamys farreri)

The effects of ball mill treatment (0, 2, 4, 6, 8, and 10 min) on the physicochemical and digestible properties of scallops (Chlamys farreri) protein (CFP) were investigated. The CFP particle size decreased with increasing ball-milling time. The content of free sulfhydryl (SH) of CFP increased from...

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Detalles Bibliográficos
Autores principales: Wu, Di, Wu, Chao, Chen, Hui, Wang, Zhenyu, Yu, Cuiping, Du, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5855753/
https://www.ncbi.nlm.nih.gov/pubmed/29425186
http://dx.doi.org/10.3390/ijms19020531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5855753/
https://www.ncbi.nlm.nih.gov/pubmed/29425186
http://dx.doi.org/10.3390/ijms19020531

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