Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decr...

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Bibliographic Details
Main Authors: Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu, Xinyan Peng
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
whey protein hydrolysates
pork patties
freeze–thaw cycles
myofibrillar protein
antioxidant activity
water-holding capacity
Online Access:https://www.mdpi.com/2304-8158/11/14/2133

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