Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1249-1262

  Bax, M L ^a,b,c   Sayd, T ^a   Aubry, L ^a   Ferreira, C ^a   Viala, D ^d   Chambon, C ^d   Remond D ^b,c   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c CRNH AUVERGNE   (France)

^d CEMAGREF   (France)

Author keywords

in vitro digestion; Markers; Mass spectrometry; Meat protein; Processing; Two dimensional gel electrophoresis

Indexed keywords

COOKED MEAT; DENATURED PROTEINS; HUMAN NUTRITION; IN-VITRO; MARKERS; MUSCLE CELL; MUSCLE CONTRACTIONS; OVER-EXPRESSION; PROTEIN COMPOSITION; PROTEIN MARKERS; TECHNOLOGICAL TREATMENT; TWO-DIMENSIONAL GEL ELECTROPHORESIS;

CHEMICAL PROPERTIES; DETOXIFICATION; ELECTROPHORESIS; MASS SPECTROMETRY; MEATS; OXIDATION; PROCESSING;

PROTEINS;

CHAPERONE; CONTRACTILE PROTEIN; MUSCLE PROTEIN;

ANIMAL TISSUE; ARTICLE; DENATURATION; DETOXIFICATION; MEAT INDUSTRY; MUSCLE METABOLISM; MUSCLE TISSUE; NONHUMAN; OXIDATION; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN EXPRESSION; PROTEOMICS;

ANIMALS; BIOLOGICAL MARKERS; COOKING; DIGESTION; HUMANS; MEAT; MODELS, BIOLOGICAL; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PROTEINS; PROTEOMICS; SWINE; TIME FACTORS;

EID: 84867899241     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.049     Document Type: Article

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