Comparative study on the effect of different salts on surimi gelation and gel properties
The effects of four representative salts, KCl, NaCl, CaCl2 and MgCl2, on surimi gel properties were comprehensively investigated. During gelation, monovalent salts are prone to convert α-helix to β-sheet while divalent salts tend to change α-helix to β-turn, thus altering the protein conformation di...
| Published in: | Food Hydrocolloids |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85163153250&doi=10.1016%2fj.foodhyd.2023.108982&partnerID=40&md5=cfa5b18bd06d115d41c67d500f85e89a |