Effect of cooking on in vitro digestion of pork proteins: A peptidomic perspective

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 1, 2015, Pages 250-261

  Wen, Siying ^a   Zhou, Guanghong ^a   Li, Li ^a   Xu, Xinglian ^a   Yu, Xiaobo ^a   Bai, Yun ^a   Li, Chunbao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

cooking; in vitro digestibility; peptidomics; sequencing

Indexed keywords

BIOCHEMISTRY; BIOLOGICAL MATERIALS; ELECTROPHORESIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; PEPTIDES; POLYACRYLATES; PROTEINS; SODIUM DODECYL SULFATE; SODIUM SULFATE; SPECTROMETRY;

COOKING TEMPERATURES; GASTROINTESTINAL DIGESTION; IN-VITRO; LIQUID CHROMATOGRAPHY - MASS SPECTROMETRIES; MATRIX-ASSISTED LASER DESORPTION/IONIZATION-TIME-OF-FLIGHT MASS SPECTROMETRY; PEPTIDOMICS; SEQUENCING; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

COOKING;

PEPTIDE; TRYPSIN;

ANALYSIS; ANIMAL; CHEMISTRY; COOKING; DIGESTION; EVALUATION STUDY; HEAT; MEAT; PIG; PROCEDURES;

ANIMALS; COOKING; DIGESTION; HOT TEMPERATURE; MEAT; PEPTIDES; SWINE; TRYPSIN;

EID: 84921028846     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505323g     Document Type: Article

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