Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysate...

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出版年:	Foods
主要な著者:	Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, Xinyan Peng
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-08-01
主題:	whey protein hydrolysate repeated freeze–thaw ground pork myofibrillar protein
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/16/3135