Comparative study on the effect of different salts on surimi gelation and gel properties

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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...

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Bibliographic Details
Published in:	Food Hydrocolloids
Main Author:	Zhao Y.; Wei G.; Li J.; Tian F.; Zheng B.; Gao P.; Zhou R.
Format:	Article
Language:	English
Published:	Elsevier B.V. 2023
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

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