Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion-Reference-Cited by-同舟云学术

Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion

Published:2021 Issue:15 Volume:12 Page:6981-6991
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Feijian¹²³⁴⁵,Dong Xiuping¹²³⁴⁶,Shen Shike¹²³⁴⁵,Shi Yugang¹²³⁴^ORCID,Ou Yangzhi¹²³⁴⁵,Cai Wenqiang¹²³⁴⁵,Chen Yuewen¹²³⁴⁵^ORCID,Zhu Beiwei¹²³⁴^ORCID

Affiliation:

1. School of Food Science and Biotechnology

2. Zhejiang Gongshang University

3. Hangzhou

4. People's Republic of China

5. Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition

6. School of Food Science and Technology

Abstract

The digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature vacuum heating (LTVH) at different processing temperatures and times were studied and compared with those of sturgeon MF treated by traditional cooking (TC).

Funder

National Key Research and Development Program of China

Department of Education of Zhejiang Province

Natural Science Foundation of Zhejiang Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03247F

Reference50 articles.

1. Effects of heat on meat proteins – Implications on structure and quality of meat products