Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant
The water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the connective tissue proteins like collagen. Therefore, the factors that influence the proteins’ stability, e.g., pH, ionic strength...
Main Authors: | Massimo Lucarini, Alessandra Durazzo, Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Mosè Alise, Antonello Santini, Maurizio Delfini, Ginevra Lombardi-Boccia |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-04-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/4/480 |
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