Effect of Hydrolysis on Structure and Properties of Duck Myofibrillar Protein in Low-salt Condition
To investigate the effects of hydrolysis time (0, 20, 40, 60, 80 min) on the structure and functional properties of duck myofibrillar protein in low-salt solution, the duck myofibrillar protein was hydrolyzed by trypsin, the structure and functional properties of hydrolysate was assessed by analyzin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040162 |