Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 472-478

  Sun, Weizheng ^a   Zhou, Feibai ^a   Zhao, Mouming ^a   Yang, Bao ^b   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Cantonese sausage; FTIR; Hydrophobicity; In vitro digestibility; Protein aggregation; Protein oxidation

Indexed keywords

CANTONESE; FTIR; IN VITRO DIGESTIBILITY; PROTEIN AGGREGATION; PROTEIN OXIDATION;

BIOLOGICAL MATERIALS; CARBONYLATION; FOURIER TRANSFORMS; HYDROPHOBICITY; MEATS; OXIDATION;

PROTEINS;

CHYMOTRYPSIN A; MUSCLE PROTEIN; PEPSIN A; TRYPSIN;

ARTICLE; DIGESTION; HYDROPHOBICITY; IN VITRO STUDY; MEAT; MEAT INDUSTRY; OXIDATION; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN STRUCTURE; SURFACE PROPERTY;

EID: 79959979853     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.101     Document Type: Article

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