The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products
Author:
Affiliation:
1. Key Laboratory of Meat Processing
2. MOA; Key Laboratory of Meat Processing and Quality Control
3. MOE; Jiang Synergetic Innovation Center of Meat Production
4. Processing and Quality Control
5. Nanjing Agricultural University
Abstract
Processing caused different levels of formation of disulfide bonds, and associated it with protein structure changes and digested products.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2018/RA/C8RA02310G
Reference43 articles.
1. Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
2. Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins
3. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties
4. Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health
5. THE ROLE OF COVALENT CROSS-LINKING IN THE TEXTURIZING OF MUSCLE PROTEIN SOLS
Cited by 55 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Microstructure and digestive behaviors of inner, middle, and outer layers of pork during heating;Food Chemistry;2024-11
2. Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology;Food Bioscience;2024-10
3. Effect of different temperature–time combinations on the quality and protein digestive properties of stewed beef tendons;Journal of Food Composition and Analysis;2024-10
4. Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat products;Food Chemistry;2024-10
5. Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties;Food and Bioproducts Processing;2024-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3