Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 21; p. 7493
• Main Authors: Kang, Zhuang-Li, Shang, Xue-Yan, Li, Yan-Ping, Ma, Han-Jun
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 03.11.2022; MDPI
• Subjects: 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

To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH...