Phospholipid-myosin non-covalent binding in emulsified meat systems: Interfacial behavior and conformational changes.

This study examines non-covalent interactions between phospholipids and myosin in emulsified meat by varying myosin and lecithin ratios (M-L1:0 to M-L1:2). Lecithin competitively displaces myosin at oil-water interfaces, reducing droplet size from 8.…

Preview only. Read the full abstract at the source