Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (<i>Oreochromis niloticus</i>)

Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (<i>Oreochromis niloticus</i>)

Effects of different ionic strengths (0.2, 0.4, and 0.6 mol/L) and different hydrodynamic cavitation (HC) treatment times (0, 1, 2, 3, and 4 min) on the conformation and gel properties of tilapia myofibrillar proteins (TMP) were investigated. The results showed that the solubility of TMP was signifi...

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Bibliographic Details
Main Authors: Kun Xie, Feng Yang, Xian’e Ren, Yongchun Huang, Fengyan Wei
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
myofibrillar protein
hydrodynamic cavitation
ionic strength
physicochemical property
gelation property
microstructure
Online Access:https://www.mdpi.com/2304-8158/13/6/851

Internet

https://www.mdpi.com/2304-8158/13/6/851

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