Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant

The water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the connective tissue proteins like collagen. Therefore, the factors that influence the proteins’ stability, e.g., pH, ionic strength...

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Detalles Bibliográficos
Autores principales: Lucarini, Massimo, Durazzo, Alessandra, Sciubba, Fabio, Di Cocco, Maria Enrica, Gianferri, Raffaella, Alise, Mosè, Santini, Antonello, Delfini, Maurizio, Lombardi-Boccia, Ginevra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231291/
https://www.ncbi.nlm.nih.gov/pubmed/32290387
http://dx.doi.org/10.3390/foods9040480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231291/
https://www.ncbi.nlm.nih.gov/pubmed/32290387
http://dx.doi.org/10.3390/foods9040480

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