“Rigid” structure is a key determinant for the low digestibility of myoglobin

Myoglobin, a critical protein responsible for meat color, has been shown insusceptible to digestion. The underlying mechanism is not clear. The present study aimed to evaluate whether the structural properties of myoglobin are associated with its insusceptibility to digestion using spectroscopic and...

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Detalles Bibliográficos
Autores principales: Li, Qian, Zhao, Di, Liu, Hui, Zhang, Miao, Jiang, Shuai, Xu, Xinglian, Zhou, Guanghong, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322683/
https://www.ncbi.nlm.nih.gov/pubmed/32617526
http://dx.doi.org/10.1016/j.fochx.2020.100094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7322683/
https://www.ncbi.nlm.nih.gov/pubmed/32617526
http://dx.doi.org/10.1016/j.fochx.2020.100094

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