The degree of doneness affected molecular changes and protein digestibility of pork

HIGHLIGHTS

• who: Yu Han from the Ningbo University, China have published the research: The degree of doneness affected molecular changes and protein digestibility of pork, in the Journal: (JOURNAL)
• what: The authors explored the effects of temperature gradient (the degree of doneness) on pork MPs structure, surface hydrophobicity and meat digestibility. This research showed that the solubility of MPs reduced with the degree of doneness, indicating that overheating treatment destroyed the protein structure and improved the degree of protein aggregation.
• how: These results indicated that proteins underwent oxidation with the generation of disulfide bonds . . .
  

   

  

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