Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
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- 作者：Lin Chena ; Chenyi Lia ; Niamat Ullaha ; d ; Yan Guoa ; Xuchun Suna ; Xuejiao Wanga ; Xinglian Xub ; Robert M Hackmanc ; Guanghong Zhoub ; guanghong.zhou@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Xianchao Fenga ; b ; xianchaofeng@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Myofibrillar proteins ; PSE ; Oxidation ; In vitro digestion ; Nutritional quality
- 刊名：Meat Science
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：121
- 期：Complete
- 页码：228-237
- 全文大小：3044 K
文摘
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MPP had less aggregation and looser structure compared to MPN.
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MPP was less polymeric with intenser MHC and actin bands on SDS-PAGE.
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The size of fragments of MPP was smaller caused by proteolysis and oxidization.
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Protein of PSE pork has promising digestibility properties.