Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel

The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl(2), and MgCl(2) were investigated. Myofibrillar proteins (MPs) with phosphate were more solubilized with NaCl than with KCl (p < 0.05). CaCl(2) and MgCl(2) showed lower MP solubilities than those of NaCl an...

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Detalles Bibliográficos
Autores principales: Jeong, Hyun Gyung, Kim, Jake, Lee, Seonmin, Jo, Kyung, Yong, Hae In, Choi, Yun-Sang, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10640935/
https://www.ncbi.nlm.nih.gov/pubmed/37969338
http://dx.doi.org/10.5187/jast.2023.e7

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10640935/
https://www.ncbi.nlm.nih.gov/pubmed/37969338
http://dx.doi.org/10.5187/jast.2023.e7

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