Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

Evaluation of the secondary structure and digestibility of myofibrillar proteins in cooked ham

The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further assess the relationship between structure and digestibility. The secondary structure analysis showed that the content of α-helix decreased f...

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Bibliographic Details
Main Authors:	Chang-Yu Zhou, Jin-Xuan Cao, Xin-Bo Zhuang, Yun Bai, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2019-01-01
Series:	CyTA - Journal of Food
Subjects:	jinhua ham cooking temperature secondary structure digestibility correlation analysis
Online Access:	http://dx.doi.org/10.1080/19476337.2018.1554704

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