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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2023
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| Materias: | |
| 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 |