title: Influences of different thermal processings in milk, bovine meat and frog protein structure.
abstract: 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.
authors.affiliation: Mestrado en Ciência da Nutrição pela Universidade Federal de Viçosa, Professor Adjunto da Fundação Comunitária de Ensino Superior de Itabira, Brazil. contato.tatiana@gmail.com
authors.forename: Tatiana
authors.initials: T
authors.lastname: Coura Oliveira
authors.forename: Samuel
authors.initials: S
authors.lastname: Lopes Lima
authors.forename: Josefina
authors.initials: J
authors.lastname: Bressan
mesh_terms: D000818:Animals; D001001:Anura; D002417:Cattle; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008460:Meat; D008894:Milk Proteins; D017434:Protein Structure, Tertiary
chemical_list: D008894:Milk Proteins