The solubility and structures of porcine myofibrillar proteins under low-salt processing conditions as affected by the presence of l-lysine

HIGHLIGHTS

• who: Xiuping Li et al. from the School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi #1, Dalian, China have published the article: The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine, in the Journal: Foods 2022, 855 of /2022/
• what: This study was designed to investigate the effects of Lys on the solubility and conformations of MFPs at different ionic strengths (0.15, 0.3, and 0.6 M). Most of the studies conducted so far have focused on myosin at . . .
  

   

  

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