Influences of different thermal processings in milk, bovine meat and frog protein structure

Influences of different thermal processings in milk, bovine meat and frog protein structure

Josefina Bressan, Tatiana Coura Oliveira, Samuel Lopes Lima

Several studies have associated the digestibility of proteins to its imunogenic potential. Though, it was objectified to evaluate the impact of the thermal processing with high and low temperatures on the proteins structure of three types of foods, by means of the digestibility in vitro and electroforesis en gel de poliacrilamida. The pasteurize was observed in such a way, firing 95 ºC during 15 minutes, how much freeze dried causes qualitative and quantitative modifications of constituent proteins of the food. The most sensible proteins to the increasing thermal processing order were beef, frog meat, and the last, cow milk.

2013

alérgenos alimentarios, digestibilidad, tratamiento térmico

10.3305/nh.2013.28.3.5976

Nutrición Hospitalaria

Arán Ediciones, S. L.

Nutritional diseases. Deficiency diseases