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 gro...
Main Authors: | Ying Zhou, Yu Wang, Fei Ma, Pei-jun Li, Bao-cai Xu, Cong-gui Chen |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2020-03-01
|
Series: | Poultry Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119577811 |
Similar Items
-
Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates
by: Lingyun Li, et al.
Published: (2018-01-01) -
Multiple myosin motors interact with sodium/potassium-ATPase alpha 1 subunits
by: Bhagirathi Dash, et al.
Published: (2018-08-01) -
Sodium and Potassium Intake, Knowledge Attitudes and Behaviour Towards Salt Consumption Amongst Adults in Podgorica, Montenegro
by: Lanfranco D’Elia, et al.
Published: (2019-01-01) -
Determination of pH, Salt, Sodium and Potassium Content in the Traditional Bread in western Iran
by: Fathollah Aalipour Hafshejani, et al.
Published: (2020-06-01) -
Effect of ice-temperature storage on some properties of salt-soluble proteins and gel from chicken breast muscles
by: Hongfang Ji, et al.
Published: (2021-01-01)