Cargando…
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...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| 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 |