Recent Advances in Understanding the Effect of Chaotropic Ions on Emulsifying Properties of Myofibrillar Proteins
LI Ruren, YANG Peng, RONG Liangyan, JIA Na, HE Qing, SHAO Junhua, LIU Dengyong*
National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Abstract：Excessive salt intake has been increasingly linked to hypertension and consequently increased risk of cardiovascular disease; however, lower salt content will increase quality attributes of emulsion-type meat products, and hence how to avoid such a problem has been one of the research emphases for low-salt meat products. Previous studies demonstrated that the conformation changes of meat batter proteins induced by different salts affects myosin adsorption on the surface of fat globules and ultimately the quality of meat products. In this review, we discuss the effect of the nature of chaotropic ions on the molecular conformation of myosin and the driving forces of conformational transition. It is expected that this review will be helpful for processing high-quality low-salt meat products.
李儒仁，杨 鹏，荣良燕，贾 娜，何 青，邵俊花，刘登勇. Chaotropic离子对肌球蛋白乳化特性影响的研究进展[J]. 肉类研究, 2018, 32(9): 47-54.
LI Ruren, YANG Peng, RONG Liangyan, JIA Na, HE Qing, SHAO Junhua, LIU Dengyong. Recent Advances in Understanding the Effect of Chaotropic Ions on Emulsifying Properties of Myofibrillar Proteins. Meat Research, 2018, 32(9): 47-54.
2018, Vol. 32 
