Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts

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...

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Bibliographic Details
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:	chicken breast myosin solubility high-pressure processing anion types of potassium salts sodium-reduced
Online Access:	http://www.sciencedirect.com/science/article/pii/S0032579119577811

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