| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539043 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Effect of protein oxidation on protein digestibility in actual system was evaluated. ⺠Myofibrillar proteins aggregation was induced by oxidation and heat treatment. ⺠Proteins oxidation and aggregation resulted in a loss of protein nutritional quality. ⺠Degradation by pepsin also influenced proteolysis with trypsin and α-chymotrypsin.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Weizheng Sun, Feibai Zhou, Mouming Zhao, Bao Yang, Chun Cui,