Cysteine-induced disulfide cleavage enhances the solubility of alkali-treated pea protein and its elasticity contribution in low-salt hybrid meat gels
Chunhui Dong, Jing Zhao, Jiang Jiang
Topics & Concepts
SolubilityChemistryCysteineDisulfide bondAlkali metalElasticity (physics)Salt (chemistry)Cleavage (geology)Organic chemistryBiochemistryMaterials scienceEnzymeComposite materialFracture (geology)Meat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides