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...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Lucarini, Massimo, Durazzo, Alessandra, Sciubba, Fabio, Di Cocco, Maria Enrica, Gianferri, Raffaella, Alise, Mosè, Santini, Antonello, Delfini, Maurizio, Lombardi-Boccia, Ginevra
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
Fag:
Communication
Online adgang: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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