Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries

Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)

“…, GD‐b), we found that the raw sample still contained distinct and abundant peptides (e.g. MW < 45 kDa) while the corresponding peptides in roasted samples were merely a blur, indicating that more peptides were hydrolyzed in cooked fish, as described by Kaur et al . Moreover, differences in the gastric digestion products were also conspicuous over increasing roasting time, especially when fish was roasted for 30 min.…”

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

“…Thus, digestibility of meat and meat products is important for the efficiency of this process, which is essential to ensure the nutritional value of meat and also from the point of view of human health (Hur, Lim, Decker, & McClements, 2011). So far as concerned, this digestive process largely depends on the structure and physicochemical state of proteins (Kaur, Maudens, Haisman, Boland, & Singh, 2014;Kong & Singh, 2008).…”

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow‐feathered chicken breed

“…4). The decrease in digestibility during stewing may be due to amino acid modifications, such as the formation of amide bonds, disulphide linkages and dityrosine bridges, that confer resistance to enzymatic proteolysis (Kaur et al 2014). The decrease in digestibility during stewing may be due to amino acid modifications, such as the formation of amide bonds, disulphide linkages and dityrosine bridges, that confer resistance to enzymatic proteolysis (Kaur et al 2014).…”