Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 3...

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Bibliographic Details
Main Authors: Ahmed M. Saad, Mahmoud Z. Sitohy, Alshaymaa I. Ahmed, Nourhan A. Rabie, Shimaa A. Amin, Salama M. Aboelenin, Mohamed M. Soliman, Mohamed T. El-Saadony
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Molecules
Subjects:
legume protein isolation
enzymatic hydrolysis
phaseolin
antioxidant
antimicrobial
chicken meat cold storage
Online Access:https://www.mdpi.com/1420-3049/26/15/4690

Internet

https://www.mdpi.com/1420-3049/26/15/4690

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