Food chemistryHydrogen-Ion ConcentrationAnimalsMuscle ProteinsCattleMyofibrils
Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles.
Min You, Yanyan Chen, Chunhui Zhang, Feng Huang
Published: 202510.1016/j.foodchem.2025.146643
Abstract
The conformational changes and digestive properties of myofibrillar proteins (MPs) treated by various pH (pH 3, pH 7 and pH 12) or pH-shifting (pH 3 → 7 and pH 12 → 7) were investigated. The results showed that both acidic and alkaline treatments inc…
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