Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decr...

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Detalles Bibliográficos
Autores principales: Liu, Chunyun, Kong, Lingru, Yu, Pengjuan, Wen, Rongxin, Yu, Xiaobo, Xu, Xinglian, Peng, Xinyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320738/
https://www.ncbi.nlm.nih.gov/pubmed/35885376
http://dx.doi.org/10.3390/foods11142133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320738/
https://www.ncbi.nlm.nih.gov/pubmed/35885376
http://dx.doi.org/10.3390/foods11142133

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