Premium
Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L‐Arginine at low and high salt concentration
Author(s) -
Guo Xiuyun,
Zhang Yawei,
Jamali Muneer Ahmed,
Peng Zengqi
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14752
Subject(s) - salt (chemistry) , emulsion , myofibril , chemistry , surface tension , diffusion , arginine , adsorption , chromatography , raman spectroscopy , chemical engineering , biochemistry , amino acid , organic chemistry , physics , quantum mechanics , optics , thermodynamics , engineering
L‐Arginine changes the conformational characteristics and interfacial behaviour of myofibrillar proteins, thus improving the physical stability of soybean oil‐myofibrillar proteins emulsions.