Iron release in gastric conditions is evaluated in relationship with myoglobin proteolysis
| Autor: | Aubry, Laurent, Gatellier, Philippe, Gobert, Mylène, Chambon, Christophe, Sante-Lhoutellier, Veronique |
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| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA). FRA. |
| Jazyk: | francouzština |
| Rok vydání: | 2014 |
| Předmět: | |
| Zdroj: | 15. Journées Sciences du Muscle et Technologies des Viandes 15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes |
| Popis: | National audience; The release of hematin is linked to the pH decrease but not to the enzymatic degradation of the protein. No free iron release was observed in these conditions. These first results obtained in a model system (myoglobin alone) will be completed using meat homogenates which take into account the buffer capacity, environment and structure of meat product where myoglobin interacts. |
| Databáze: | OpenAIRE |
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