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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2018
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| Materias: | |
| 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 |