Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na(+) by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl g...

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Detalles Bibliográficos
Autores principales: Zhou, Ying, Wang, Yu, Ma, Fei, Li, Pei-jun, Xu, Bao-cai, Chen, Cong-gui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587712/
https://www.ncbi.nlm.nih.gov/pubmed/32115039
http://dx.doi.org/10.1016/j.psj.2019.10.065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587712/
https://www.ncbi.nlm.nih.gov/pubmed/32115039
http://dx.doi.org/10.1016/j.psj.2019.10.065

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