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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Alkaline pH-dependent thermal aggregation of chicken breast myosin: formation of soluble aggregates

Agregación térmica alcalina dependiente del pH de miosina de pechuga de pollo: formación de agregados solubles

Lingyun LiKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
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Yun BaiKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
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Ruying CaiKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
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Changling WuKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
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Peng WangKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaCorrespondence[email protected]
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Xinglian XuKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
&
Jian SunKey Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People’s Republic of ChinaView further author information
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Pages 765-775 | Received 26 Jan 2018, Accepted 20 Apr 2018, Published online: 01 Aug 2018

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Yudong Wang, Yuxin Tian, Jingwen Sun & Hong Yang. (2023) Physicochemical properties of grass carp surimi as affected by pH and NaCl concentration during washing. International Journal of Food Properties 26:1, pages 952-962.
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Zongyuan Han, Shucheng Liu, Jinxuan Cao, Xiqing Yue & Jun-Hua Shao. (2023) A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Yuemei Zhang, Genpeng Bai, Guofeng Jin, Ying Wang, Jinpeng Wang, Eero Puolanne & Jinxuan Cao. (2022) Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Articles from other publishers (13)

Mengman Wang, Yan Li, Qing Liu, Zhiguo Zhang, Ming Huang, Junhua Shao & Jingxin Sun. (2023) Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate. International Journal of Biological Macromolecules 253, pages 127383.
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Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao & Yanhong Bai. (2023) Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein. Foods 12:13, pages 2597.
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Chenyan Zhu, Shunliang Zhang, Ning Zhu, Qianrong Wu, Manting Du, Xiangli He, Yanhong Bai & Shouwei Wang. (2023) Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study. Food Bioscience 51, pages 102304.
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Wenfei Zhao, Jingnan Zang, Mingmin Qing, Huiyong Wang, Yujie Chi & Yuan Chi. (2022) Thermal behaviour of egg yolk involved by lipoprotein instability. Journal of Food Engineering, pages 111370.
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Yudong Wang, Yang Zhuang, Hao Yan, Yanxuan Lu, Xingqun Deng, Yang Hu, Shanbai Xiong & Hong Yang. (2022) The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp. Food Chemistry, pages 134519.
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Ke Wang, Yan Li, Yimin Zhang, Xin Luo & Jingxin Sun. (2022) Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Science 189, pages 108822.
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Zongyuan Han, Xingxia Li, Yubo Liu, Xiqing Yue, Zhaoxia Wu & Jun-Hua Shao. (2021) The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions. Food Hydrocolloids 119, pages 106825.
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E. V. Tsaregorodtseva. (2021) An effect of the recipe composition on minced meat properties. Theory and practice of meat processing 6:2, pages 174-182.
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Shima Momen, Farhad Alavi & Mohammed Aider. (2021) Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review. Trends in Food Science & Technology 110, pages 778-797.
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Zongyun Yang, Jian Sun, Zhen Li, Yue Qi, Peng Wang & Xinglian Xu. (2021) Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast. LWT 138, pages 110786.
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Samuel Chetachukwu Adegoke, Reza Tahergorabi, Chiranjib Bhattacharjee, Arijit Nath, Alfredo Cassano, Reza Tahergorabi & Sudip Chakraborty. 2021. Food Waste Recovery. Food Waste Recovery 89 107 .
Yumei Zhang, Ming Dong, Xinyue Zhang, Yangjian Hu, Minyi Han, Xinglian Xu & Guanghong Zhou. (2020) Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study. Food Hydrocolloids 108, pages 105974.
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Li Zhang, Peng Wang, Zongyun Yang, Feifei Du, Zhen Li, Changling Wu, Aihu Fang, Xinglian Xu & Guanghong Zhou. (2020) Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques. Food Hydrocolloids 101, pages 105455.
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