English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects of ionic strength on chemical forces and functional properties of heat-induced myofibrillar protein gel were investigated. The decrease of total sulfhydryl groups suggested that more disulfide bonds formed with the increase of ionic strength. The increase of surface hydrophobicity and normalized intensity of 760 cm _1 band of Raman spectra indicated that higher ionic strength strengthened hydrophobic interactions. The decrease of normalized ratio of I850/I830 and absolute value of zeta potential indicated that higher ionic strength weakened hydrogen bonds and electrostatic interactions. The storage modulus (G’), hardness and water holding capacity (WHC) all increased significantly with the increase of ionic strength from 0.2 _ 0.6 ( p < 0.05). The enhancement of functional properties at higher ionic strength was achieved by strengthening attractive forces and weakening repulsive forces.

Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel