Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant.
1H NMR
T2 relaxation.
catechin
collagen
ionic strength
meat
pH
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Apr 2020
11 Apr 2020
Historique:
received:
05
03
2020
revised:
03
04
2020
accepted:
08
04
2020
entrez:
16
4
2020
pubmed:
16
4
2020
medline:
16
4
2020
Statut:
epublish
Résumé
The water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the connective tissue proteins like collagen. Therefore, the factors that influence the proteins' stability, e.g., pH, ionic strength, and the antioxidants which are used to increase the meat shelf-life, also affect the WHC. The interaction of collagen, whose structure is strongly influenced by the interaction with water molecules, can be studied following the behavior of water diffusion by low-resolution
Identifiants
pubmed: 32290387
pii: foods9040480
doi: 10.3390/foods9040480
pmc: PMC7231291
pii:
doi:
Types de publication
Journal Article
Langues
eng
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