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In situ characterization of acidic and thermal protein denaturation by infrared microspectroscopy

Michiyo Motoyama1, Annie Vénien2, Olivier Loison2

  • 1UR370 Qualité des Produits Animaux, Institut National de la Recherche Agronomique (INRA), 63122 Saint-Genès-Champanelle, France; Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO), Tsukuba 305-0901, Japan.

Food Chemistry
|January 14, 2018
PubMed

Keywords:
Acidic pHHeat treatmentInfrared microscopyMeatProtein denaturation

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