In vitro protein digestibility of pork products is affected by the method of processing

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• 作者：Li Li ; Yuan Liu ; Xiaoyu Zou ; Jing He ; Xinglian Xu ; Guanghong Zhou ; Chunbao Li ; ^{chunbao.li@njau.edu.cn}
• 关键词：Pork products ; Particle size ; In vitro digestion ; LC-MS/MS
• 刊名：Food Research International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：92
• 期：Complete
• 页码：88-94
• 全文大小：815 K
• 卷排序：92

文摘

Processing methods affect protein bioavailability of pork products. High-temperature and long-time cooked stewed pork were less digested by pepsin. Particle size could be associated with susceptibility to digestive enzyme and digestibility.