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Changes in the structure and digestibility of myoglobin treated with sodium chloride

Hui Liu1, Qian Li1, Di Zhao1

  • 1Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food Chemistry
|June 13, 2021
PubMed

Keywords:
DigestibilityMolecular dynamics simulationMyoglobinSodium chlorideStructure

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