Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins

Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins

In this study, the effects of pea resistant starch type 3 (RS3) at different mass fractions (0%, 2%, 4% and 6%) on the emulsion stability, emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins (MP) were analyzed. Fourier transform infrared spectroscopy (FTIR) sho...

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Bibliographic Details
Main Author:	CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-12-01
Series:	Shipin Kexue
Subjects:	resistant starch; myofibrillar proteins; emulsion gel; gel properties; in vitro digestibility
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-004.pdf
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