| Autor: |
Zhuang-Li Kang, Ling-Hui Kong, Zhong-liang Hu, Yan-Ping Li, Han-Jun Ma |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Arabian Journal of Chemistry, Vol 16, Iss 4, Pp 104574- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1878-5352 |
| DOI: |
10.1016/j.arabjc.2023.104574 |
| Popis: |
To explore the potential of using sodium bicarbonate to take the place of sodium chloride, the changes in endogenous fluorescence, ultraviolet absorption spectrum, water holding capacity, gel properties and water distribution of pork myofibrillar protein were investigated. Because of the increase in pH and the exposure of more tryptophan and tyrosine residues with increasing sodium bicarbonate, the cooking yield and gel strength of pork myofibrillar protein significantly increased (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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