Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics
Xia Yu, Xixi Wang, Lifang Zou, Kezhou Cai, Jing-zhi Pan, Conggui Chen
Topics & Concepts
ChemistryPolysaccharideCurdlanChitosanIonic strengthDigestion (alchemy)Xanthan gumProteolysisCationic polymerizationFood scienceTrypsinChromatographyBiochemistryOrganic chemistryAqueous solutionRheologyEnzymeMaterials scienceComposite materialMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides