Myofibrillar protein marination model: a calculation and its mechanism
Under low contents of salt, solubility increased and α-helix decreased, resulting in partial unfolding of the protein and enhanced binding to and absorption of water. This made the viscosity decrease, thus reducing the declining rate of D<sub>e</sub> and decreasing π<sub>MP</sub>. At high contents of salt, aggregation increased viscosity, and thus increased the declining rate of D<sub>e</sub> and π<sub>MP</sub>. This would provide a theoretical foundation for the amendment of the classic equations of D<sub>e</sub> and π<sub>MP</sub>. © 2025 Society of Chemical Industry.
Authors
- Wenshui Xia
- Qixing Jiang (ORCID: https://orcid.org/0000-0001-5439-1818)
- Fang Yang (ORCID: https://orcid.org/0000-0001-9184-6703)
- Zexu Wang (ORCID: https://orcid.org/0009-0008-2114-7868)
Institutions
- Jiangnan University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-05
- DOI
- https://doi.org/10.1002/jsfa.70367
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Jiangnan University