Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

To expand the utilization of oyster protein (OP), the effects of high pressure (100 to 500 MPa) on chemical forces, structure, microstructure, and digestibility properties were investigated. High pressure (HP) treatment enhanced the electrostatic repulsion (from &#8722;13.3<sub>Control<...

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Bibliographic Details
Main Authors: Runfang Wang, Suisui Jiang, Yujin Li, Yunsheng Xu, Tietao Zhang, Fan Zhang, Xue Feng, Yuanhui Zhao, Mingyong Zeng
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Molecules
Subjects:
oyster protein
high pressure
conformation
microstructure
zeta potential
digestibility
Online Access:https://www.mdpi.com/1420-3049/24/18/3273

Internet

https://www.mdpi.com/1420-3049/24/18/3273

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