Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors

• Published in: Food chemistry Vol. 356; p. 129734
• Main Authors: Yang, Huan-huan, Zhong, Chan, Sun, Le-chang, Li, Ya-ke, Chen, Hu, Wu, Guo-ping
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.09.2021
• Subjects: Aggregation behaviors; disulfides; food chemistry; hydrophobicity; Hyriopsis cumingii; meat; microstructure; muscles; Myofibrillar protein; NaCl substitution; Pearl mussel; pearl mussels; solubility; Structural properties; tyrosine; Pearl mussel; Myofibrillar protein; NaCl substitution; Aggregation behaviors; Structural properties

•Paramyosin was the main component of MP from pearl mussel muscle.•MP showed excellent solubility and microstructure as NaCl increased to 0.6 M.•MgCl2 and CaCl2 at low replacement level could show acceptable protein properties.•The proper structure unfolding and aggregation of MP were good for its p...