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International journal of food science & technology, v.55 no.2, 2020년, pp.742 - 750
Gong, Xi (Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand) , Morton, James D. (Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand) , Bhat, Zuhaib F. (Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand) , Mason, Susan L. (Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand) , Bekhit, Alaa El‐Din A. (Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin, 9054, New Zealand)
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SummaryThis study was conducted to evaluate the comparative efficacy of actinidin from green and gold kiwifruit extract on in vitro simulated gastrointestinal protein digestion of cooked beef Semitendinosus and its myofibrillar protein fraction. Samples collected during gastrointestinal digestion we...
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