Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein - Kang, Zhuang-Li; Shang, Xue-Yan; Li, Yan-Ping; Ma, Han-Jun (Molecules (Basel, Switzerland), 2022)
Keywords: Amino acids; Animals; Carbonates; Cavitation; Ethylenediaminetetraacetic acid; Fluorescence; Hydrophobic and Hydrophilic Interactions; hydrophobicity; Meat products; myofibrillar protein; Particle size; Pork; Pork Meat; Proteins; Red Meat; Salt; Sodium; Sodium bicarbonate; Sodium Bicarbonate - pharmacology; Sodium Chloride; Sodium Chloride, Dietary; Solubility; Swine; Tryptophan; Ultrasonic imaging; ultrasound; Zeta potential; China; hydrophobicity; Zeta potential; sodium bicarbonate; myofibrillar protein; ultrasound