Abstract
The effects of the partial substitution of NaCl with KCl, MgCl2 and CaCl2 on the chemical forces and hardness of heat-induced myofibrillar protein (MP) gel were investigated. Compared with the normal-sodium-level MP gels (0.6 mol/L NaCl), low-sodium-level MP gels (0.4 mol/L NaCl) resulted in weaker disulphide bonds, hydrophobic interactions, electrostatic interactions, and stronger hydrogen bonds. Partial substitution of NaCl with KCl had no significant impacts on the chemical forces. MgCl2 and CaCl2 contributed to stronger hydrophobic interactions, and weaker hydrogen bonds and electrostatic interactions (p < 0.05), while they had no significant impacts on disulphide bonds. Gel hardness was weakened with the low level of sodium, and strengthened with the substitution of NaCl with MgCl2 and CaCl2. The enhancement of gel hardness with the substitution of NaCl with MgCl2 and CaCl2 suggested that stronger attractive forces and weaker repulsive forces contributed to stronger hardness.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
