Modelling of pepsin digestibility of myofibrillar proteins and of variations due to heating

Food Chemistry

Volumn 172, Issue , 2015, Pages 265-271

  Kondjoyan, Alain ^a   Daudin, Jean Dominique ^a   Santé Lhoutellier, Véronique ^a  

^a UR370 QuaPA   (France)

Author keywords

Digestion; Enzyme; Gastric; Heating; Kinetics; Model

Indexed keywords

BIOLOGICAL MATERIALS; ENZYME KINETICS; ENZYMES; HEATING; MODELS; SLUDGE DIGESTION;

COMBINED EFFECT; CONCENTRATION RANGES; ENZYME CONCENTRATIONS; GASTRIC; IN-VITRO DIGESTIONS; MODEL PREDICTION; MYOFIBRILLAR PROTEINS; PROTEIN DENATURATION;

THERMAL PROCESSING (FOODS);

MUSCLE PROTEIN; PEPSIN A;

ARTICLE; FOOD PROCESSING; HEATING; IN VITRO STUDY; PH; PROCESSED MEAT; PROTEIN DEGRADATION; PROTEIN DENATURATION; TEMPERATURE; CHEMISTRY; DIGESTION; METABOLISM; MUSCLE FIBRIL; STOMACH; THEORETICAL MODEL;

DIGESTION; HEATING; HYDROGEN-ION CONCENTRATION; MODELS, THEORETICAL; MUSCLE PROTEINS; MYOFIBRILS; PEPSIN A; STOMACH;

EID: 84907546143     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.110     Document Type: Article

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