Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl
Beibei Jia, Jinyu Chen, Gongru Yang, Jingyi Bi, Jinting Guo, Kun Shang, Siyang Wang, Zijian Wu, Kunsheng Zhang
Topics & Concepts
ChemistryIonic strengthSolubilityMyofibrilPhosphatePyrophosphateSodiumShrimpHydrophobic effectChromatographyNuclear chemistryAqueous solutionOrganic chemistryBiochemistryEnzymeBiologyFisheryMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition