Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

To expand the utilization of oyster protein (OP), the effects of high pressure (100 to 500 MPa) on chemical forces, structure, microstructure, and digestibility properties were investigated. High pressure (HP) treatment enhanced the electrostatic repulsion (from −13.3(Control) to −27.8(HP200) mV) be...

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Detalles Bibliográficos
Autores principales: Wang, Runfang, Jiang, Suisui, Li, Yujin, Xu, Yunsheng, Zhang, Tietao, Zhang, Fan, Feng, Xue, Zhao, Yuanhui, Zeng, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766925/
https://www.ncbi.nlm.nih.gov/pubmed/31505731
http://dx.doi.org/10.3390/molecules24183273

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766925/
https://www.ncbi.nlm.nih.gov/pubmed/31505731
http://dx.doi.org/10.3390/molecules24183273

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