Protein degradation and peptide formation with antioxidant activity in pork protein extracts inoculated with Lactobacillus plantarum and Staphylococcus simulans.

Yu, Di; Feng, Mei-Qin; Sun, Jian; Xu, Xing-Lian; Zhou, Guang-Hong

Yu, Di; Feng, Mei-Qin; Sun, Jian; Xu, Xing-Lian; Zhou, Guang-Hong.

Afiliación

Yu D; Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China.
Feng MQ; College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, PR China.
Sun J; Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China. Electronic address: sunjian01@njau.edu.cn.
Xu XL; Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China.
Zhou GH; Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing 210095, PR China.

Meat Sci ; 160: 107958, 2020 Feb.

Article en En | MEDLINE | ID: mdl-31669862

Asunto(s)

Lactobacillus plantarum/metabolismo; Productos de la Carne/microbiología; Proteolisis; Staphylococcus/metabolismo; Animales; Antioxidantes/química; Fermentación; Proteínas Musculares/metabolismo; Miofibrillas/metabolismo; Péptidos/metabolismo; Porcinos

Palabras clave

Antioxidant activity; LC-MS/MS; Lactobacillus plantarum; Peptides; Proteolysis; Staphylococcus simulans

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Staphylococcus / Lactobacillus plantarum / Proteolisis / Productos de la Carne Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2020 Tipo del documento: Article

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