The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products

We investigated the effects of different pork preparation methods (cooked pork, emulsion-type sausage, dry cured pork, and stewed pork) on protein structures and in vitro digestion. Compared with raw meat, processed meats contained lower levels of free sulfhydryl groups (P < 0.05). Sodium dodecyl...

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Detalles Bibliográficos
Autores principales: He, Jing, Zhou, Guanghong, Bai, Yun, Wang, Chao, Zhu, Shuran, Xu, Xinglian, Li, Chunbao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9080411/
https://www.ncbi.nlm.nih.gov/pubmed/35539241
http://dx.doi.org/10.1039/c8ra02310g

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9080411/
https://www.ncbi.nlm.nih.gov/pubmed/35539241
http://dx.doi.org/10.1039/c8ra02310g

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