In vitro digestion of a mixed gel of pork muscle and resistant starch: Salt-soluble protein perspective.

Wang, Xi-Xi; Zhou, Zhong-Kai; Chen, Cong-Gui

Wang, Xi-Xi; Zhou, Zhong-Kai; Chen, Cong-Gui.

Afiliação

Wang XX; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China. Electronic address: wangxx@tust.edu.cn.
Zhou ZK; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China. Electronic address: zkzhou@tust.edu.cn.
Chen CG; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China. Electronic address: chencg1629@hfut.edu.cn.

Food Chem ; 394: 133478, 2022 Nov 15.

Article em En | MEDLINE | ID: mdl-35716500

Assuntos

Carne de Porco; Carne Vermelha; Animais; Digestão; Géis; Músculos/metabolismo; Amido Resistente; Amido/química; Suínos

Palavras-chave

Digestion property; Functionality; Mixed gel; Pork muscle; Resistant starch; Salt-soluble protein

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne Vermelha / Carne de Porco Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de publicação: Reino Unido

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