Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates

Soluble aggregates, instead of insoluble gel network, were formed on heat-treated chicken breast myosin through alkaline pH-induced electrostatic regulation. Heat treatment of myosin at pH 9.0 significantly increased solubility, decreased turbidity, and resulted in the highest content at 260 nm part...

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Detalhes bibliográficos
Main Authors: Lingyun Li, Yun Bai, Ruying Cai, Changling Wu, Peng Wang, Xinglian Xu, Jian Sun
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2018-01-01
Colecção:CyTA - Journal of Food
Assuntos:
Myosin
thermal aggregation
soluble aggregates
alkaline pH
Acesso em linha:http://dx.doi.org/10.1080/19476337.2018.1470576
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