Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant

The water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the connective tissue proteins like collagen. Therefore, the factors that influence the proteins’ stability, e.g., pH, ionic strength...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Foods
Päätekijät: Lucarini, Massimo, Durazzo, Alessandra, Sciubba, Fabio, Di Cocco, Maria Enrica, Gianferri, Raffaella, Alise, Mosè, Santini, Antonello, Delfini, Maurizio, Lombardi-Boccia, Ginevra
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2020
Aiheet:
Communication
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7231291/
https://ncbi.nlm.nih.gov/pubmed/32290387
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040480
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