Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 3...

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Detalles Bibliográficos
Autores principales: Saad, Ahmed M., Sitohy, Mahmoud Z., Ahmed, Alshaymaa I., Rabie, Nourhan A., Amin, Shimaa A., Aboelenin, Salama M., Soliman, Mohamed M., El-Saadony, Mohamed T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347104/
https://www.ncbi.nlm.nih.gov/pubmed/34361842
http://dx.doi.org/10.3390/molecules26154690

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347104/
https://www.ncbi.nlm.nih.gov/pubmed/34361842
http://dx.doi.org/10.3390/molecules26154690

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