Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions
Xianglan Huang, Yaqing Cui, Linfan Shi, Shen Yang, Xujian Qiu, Gengxin Hao, Yongqiang Zhao, Shuji Liu, Zhiyu Liu, Wuyin Weng, Zhongyang Ren
Topics & Concepts
Salt (chemistry)ChemistryMyofibrilIonDivalentIonic strengthIonic bondingRandom coilChromatographyInorganic chemistryBiochemistryProtein secondary structureOrganic chemistryAqueous solutionMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides