Addition Of NaCl Research Articles

How NaCl addition destabilizes ionic liquid micellar suspension until phase separation

How NaCl addition destabilizes ionic liquid micellar suspension until phase separation

Insight into the interaction of quinizarin with SDS micelles - effects of additives.

Association behavior between quinizarin (1,4-dihydroxyanthraquinone), an analogue of the chromophore of anthracycline anticancer drugs and sodium dodecyl sulfate (SDS) micelles in the presence of glucose, NaCl and urea additives was studied using absorption spectroscopy and conductometric techniques. The spectral results indicate an increase of binding constant and partition coefficient values in the presence of glucose and NaCl whereas the addition of urea leads to a decrease of binding strength and quinizarin partitioning into SDS micelles. Thus, the rise of NaCl and glucose concentrations is favorable for the quinizarin distribution into SDS micelles. From electrical conductivity measurements it was found that the critical micelle concentration (CMC) of SDS/quinizarin system decreases by adding NaCl and glucose whereas urea has not influence on the micelization process at the concentrations used in the present study.Since biologically compounds like glucose, NaCl and urea are found in the human body, the attained outcomes can be important in finding of effective drug delivery systems.

Wetting kinetics and corrosion of CMAS and CMAS-NaCl to plasma-sprayed YSZ and Al2O3-YSZ thermal barrier coatings

Transient wetting and corrosion behavior of CMAS and CMAS-NaCl on 7YSZ and Al2O3-YSZ TBCs were investigated at 1250 ℃. NaCl addition decreased the melting point and viscosity of CMAS while improving the dynamic wettability during melt spreading. This intensified melt interactions with TBCs, facilitating CMAS infiltration and coating degradation. The Al2O3 addition to coatings promoted interfacial reactions between glassy melts and TBCs, generating anorthite products. Such reactive wetting decreased spreading velocity and increased contact angles of glassy melts at early interaction stages, but the densely stacked anorthite layer mitigated CMAS and CMAS-NaCl attacks for a longer duration of 10 h.

Addition of low sodium does not increase sensitivity to glucose in wild-type mice, or lead to partial glucose taste detection in T1R3 knock-out mice

The sodium glucose cotransporter 1 (SGLT1) has been proposed as a non-T1R glucosensor contributing to glucose taste. Studies have shown that the addition of NaCl at very weak concentrations to a glucose stimulus can enhance signaling in the gustatory nerves of mice and significantly lower glucose detection thresholds in humans. Here, we trained mice with (wild-type; WT) and without (knockout; KO) a functioning T1R3 subunit on a two-response operant detection task to differentially respond to the presence or absence of a taste stimulus immediately after sampling. After extensive training (∼40 sessions), KO mice were unable to reliably discriminate 2 M glucose+0.01 M NaCl from 0.01 M NaCl alone, but all WT mice could. We then tested WT mice on a descending array of glucose concentrations (2.0–0.03 M) with the addition of 0.01 M NaCl vs. 0.01 M NaCl alone. The concentration series was then repeated with glucose alone vs. water. We found no psychophysical evidence of a non-T1R taste transduction pathway involved in the detection of glucose. The addition of NaCl to glucose did not lower taste detection thresholds in WT mice, nor did it render the stimulus detectable to KO mice, even at 2 M. The proposed pathway must contribute to functions other than sensory-discriminative detection, at least when tested under these conditions. Detection thresholds were also derived for fructose and found to be 1/3 log10 lower than for glucose, but highly correlated (r = 0.88) between the two sugars, suggesting that sensitivity to these stimuli in this task was based on a similar neural process.

Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study

A growing interest has arisen in recreating real meat by mimicking its texture characteristics and muscle fiber structure. Our previous work successfully created meat analog fiber based on soybean protein isolate (SPI) and sodium alginate (SA) with the wet-spinning method. In this work, we analyzed the microstructure, texture profile, and water retainability of the assembled plant-based whole muscle meat analog (PMA) made of SPI/SA-based meat analog fiber and systematically studied the effect of different combinations and contents of transglutaminase (TG), salt, and soybean oil on the rheological behavior of the formulated adhesive. The estimated optimal condition that has the most similar texture characteristic with real chicken breast meat is: for every 1:1 mass ratio of simulated plant meat fibers to the adhesive, add 0.1 % TG enzyme addition in the adhesive and 100 mM NaCl addition. The physical behavior of PMA during cryopreservation was investigated through freeze-thaw cycles and freezing times. The addition of a small amount of oil and salt can efficiently prevent the PMA through freezing conditions which is comparable with the addition of D-Trehalose (TD). Overall, this study not only created a plant-based whole muscle meat analog product that is similar in texture to real chicken breast meat but also provided a new direction for constructing fiber-rich structure protein-based muscle meat analogs and their further commercialization.

Comparative study on Perfluoro(2-methyl-3-oxahexanoic) acid removal by quaternary ammonium functionalized silica gel and granular activated carbon from batch and column experiments and molecular simulation-based interpretation

Removing perfluoro(2-methyl-3-oxahexanoic) acid (HFPO-DA) in water treatment is hindered by its hydrophobicity and negative charge. Two adsorbents, quaternary-ammonium-functionalized silica gel (Qgel), specifically designed for anionic hydrophobic compounds, and conventional granular activated carbon (GAC) were investigated for HFPO-DA removal. ANOVA results (p ≪ 0.001) revealed significant effects on initial concentration, contact time, and adsorbent type. Langmuir model-derived capacities were 285.019 and 144.461 mg/g for Qgel and GAC, respectively, with Qgel exhibiting higher capacity irrespective of pH. In column experiments, selective removal of HFPO-DA removal with Qgel was observed; specifically, in the presence of NaCl, the breakthrough time was extended by 10 h from 26 to 36 h. Meanwhile, the addition of NaCl decreased the breakthrough time from 32 to 14 h for GAC. However, in the presence of carbamazepine, neither of the adsorbents significantly changed the breakthrough time for HFPO-DA. Molecular simulations were also used to compare the adsorption energies and determine the preferential interactions of HFPO-DA and salts or other chemicals with Qgel and GAC. Molecular simulations compared adsorption energies, revealing preferential interactions with Qgel and GAC. Notably, HFPO-DA adsorption energy on GAC surpassed other ions during coexistence. Specifically, with Cl− concentrations from 1 to 10 times, Qgel showed lower adsorption energy for HFPO-DA (−62.50 ± 5.44 eV) than Cl− (−52.89 ± 2.59 eV), a significant difference (p = 0.036). Conversely, GAC exhibited comparable or higher adsorption energy for HFPO-DA (−18.33 ± 40.38 eV) than Cl- (−32.36 ± 29.89 eV), with no significant difference (p = 0.175). This suggests heightened selectivity of Qgel for HFPO-DA removal compared to GAC. Consequently, our study positions Qgel as a promising alternative for effective HFPO-DA removal, contributing uniquely to the field. Additionally, our exploration of molecular simulations in predicting micropollutant removal adds novelty to our study.

Degradation of pyrene by Xanthobacteraceae bacterium strain S3 isolated from the rhizosphere sediment of Vallisneria natans: active conditions, metabolite identification, and proposed pathways.

Polycyclic aromatic hydrocarbons (PAHs) were typical environmental contaminants that accumulated continuously in sediment. Microbial degradation is the main way of PAH degradation in the natural environment. Therefore, expanding the available pool of microbial resources and investigating the molecular degrading mechanisms of PAHs are critical to the efficient control of PAH-polluted sites. Here, a strain (identified as Xanthobacteraceae bacterium) with the ability to degrade pyrene was screened from the rhizosphere sediment of Vallisneria natans. Response surface analysis showed that the strain could degrade pyrene at pH 5-7, NaCl addition 0-1.5%, and temperature 25-40°C, and the maximum pyrene degradation (~ 95.4%) was obtained under the optimum conditions (pH 7.0, temperature 28.5°C, and NaCl-free addition) after 72h. Also, it was observed that the effect of temperature on the degradation ratio was the most significant. Furthermore, eighteen metabolites were identified by mass spectrometry, among which (2Z)-2-hydroxy-3-(4-oxo-4H-phenalen-3-yl) prop-2-enoic acid, 7-(carboxymethyl)-8-formyl-1-naphthyl acetic acid, phthalic acid, naphthalene-1,2-diol, and phenol were the main metabolites. And the degradation pathway of pyrene was proposed, suggesting that pyrene undergoes initial ortho-cleavage under the catalysis of metapyrocatechase to form (2Z)-2-hydroxy-3-(4-oxo-4H-phenalen-3-yl) prop-2-enoic acid. Subsequently, this intermediate was progressively oxidized and degraded to phthalic acid or phenol, which could enter the tricarboxylic acid cycle. Furthermore, the pyrene biodegradation by the strain followed the first-order kinetic model and the degradation rate changed from fast to slow, with the rate remaining mostly slow in the later stages. The slow biodegradation rate was probably caused by a significant amount of phenol accumulation in the initial stage of degradation, which resulted in a decrease in bacterial activity or death.

Thermally induced phase separation PVDF membrane fabricated by using NaCl coagulation bath: Relation of membrane surface morphology and permeation performance

Efforts have been made in thermally induced phase separation (TIPS) process to modify the morphology of polyvinylidene fluoride (PVDF) membranes in order to improve their permeation performance and mechanical properties. Nevertheless, many methods not only altered the outer surface but also impacted the overall membrane structure, resulting in a trade-off between permeability and mechanical properties. In this study, we utilized a modified TIPS process to refine the outer surface morphology without altering the bulk structure. This was achieved by introducing NaCl in the coagulation bath. The PVDF membranes were fabricated using a dope with water insoluble diluent dimethyl phthalate (DMP) as main solvent and water-soluble additives polyethylene glycol 400 (PEG400)/triethylene glycol (TEG) as pore formers. The inclusion of NaCl in the coagulation bath serves to decrease the solubility of PEG within this medium, owing to the salting-out effect. Consequently, the NaCl concentration in the coagulation bath emerges as a crucial factor in regulating the migration of PEG400 toward the membrane surface. This control mechanism facilitates the precise adjustment of the outer surface morphology in the fabrication of membranes. As the NaCl concentration increases in the coagulation bath, the outer surface of the fabricated membrane transited from a mesh-like structure to a spherulite structure. As 0.5 mol L−1 NaCl was added to the coagulation bath, the membranes displayed a pure water permeability of 1073.9 L m−2 h−1 bar−1 while maintaining a narrow pore size distribution. Compared to the membranes fabricated without NaCl addition, the increment of the PWP contributed to the slight increase in mean pore size from 65 nm to 84 nm. Meanwhile, the water-insoluble diluent DMP was not affected by the addition of NaCl, which means that the bulk structure of the membrane could be maintained. Consequently, the increase in permeability did not compromise the mechanical properties of the membranes. All the membranes fabricated in this study maintained a reasonable tensile strength of approximately 3 MPa. This study introduces a simple and environmental method to increase the permeability effectively and fine-tune the pore size of the TIPS membranes while having little effect on the bulk structure. Furthermore, the study provides valuable insights into how changes in outer surface morphology can impact the pore size and permeability of TIPS PVDF membranes.

Effect of different salt additions on the taste and flavor-related compounds in chicken soup.

Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study the effect of salt addition on taste- and flavor-related compounds in chicken soup. Sensory evaluation results showed that the 2 and 2.5% NaCl treatment groups had higher scores. Water-soluble small molecule compounds were detected by LC-Q/TOF-MS based metabolomics approach, among which amino acids and their derivatives, nucleic acids, and small peptides were the main components. The concentration of Water-soluble small molecule substances in chicken soup samples with different salt additions showed a clear trend of separation and reached the highest in the 2.5% NaCl treatment group. Volatile flavor compounds in the chicken soup were analyzed by HS-SPME-GC-MS, including aldehydes, and alcohols, and the relative concentration of flavor compounds in the 2.5% salt treatment group was the highest. In summary, the addition of salt could improve the overall flavor of chicken broth, and the optimal salt addition of NaCl in chicken soup is 2.5%.

Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing

The aim of this study was to isolate and identify the main milk-clotting proteases from Prinsepia utilis Royle. Protein isolates obtained using precipitation with 20 %–50 % ammonium sulfate (AS) showed higher milk-clotting activity (MCA) at 154.34 + 0.35 SU. Two milk-clotting proteases, namely P191 and P1831, with molecular weight of 49.665 kDa and 68.737 kDa, respectively, were isolated and identified using liquid chromatography-mass spectrometry (LC-MS/MS). Bioinformatic analysis showed that the two identified milk-clotting proteases were primarily involved in hydrolase activity and catabolic processes. Moreover, secondary structure analysis showed that P191 structurally consisted of 40.85 % of alpha-helices, 15.96 % of beta-strands, and 43.19 % of coiled coil motifs, whereas P1831 consisted of 70 % of alpha-helices, 7.5 % of beta-strands, and 22.5 % of coiled coil motifs. P191 and P1831 were shown to belong to the aspartic protease and metalloproteinase types, and exhibited stability within the pH range of 4–6 and good thermal stability at 30–80 °C. The addition of CaCl2 (<200 mg/L) increased the MCA of P191 and P1831, while the addition of NaCl (>3 mg/mL) inhibited their MCA. Moreover, P191 and P1831 preferably hydrolyzed kappa-casein, followed by alpha-casein, and to a lesser extent beta-casein. Additionally, cheese processed with the simultaneous use of the two proteases isolated in the present study exhibited good sensory properties, higher protein content, and denser microstructure compared with cheese processed using papaya rennet or calf rennet. These findings unveil the characteristics of two proteases isolated from P. utilis, their milk-clotting properties, and potential application in the cheese-making industry.

Tribological and Rheological Study of Thixotropic Gels of 2D Nanoparticles.

A thixotropic colloidal gel constituting an aqueous dispersion of synthetic clay Laponite with varying concentrations of salt has been studied for its rheological and tribological performance as a lubricant. We observed that the incorporation of NaCl induces notable enhancements in the colloidal gel's relaxation time, elastic modulus, and yield stress. Although an increase in NaCl concentration decreases the material's relaxation time dependence on waiting time (tw), overall, the strength of its thixotropic character has been observed to increase with an increase in salt concentration. The analysis of friction and wear indicated that the utilization of a thixotropic colloidal gel of Laponite with a higher concentration of NaCl resulted in progressively greater reductions in both the coefficient of friction and specific wear rates under various load-speed conditions. Severe abrasive wear on disc surface under dry test, gradually mitigated upon the introduction of these lubricants. Two simultaneous lubricating mechanisms, first, the smooth sliding of the friction pair, facilitated by the alignment of Laponite particles in the direction of shear forces, and second, the stable structure of Laponite, coupled with the addition of NaCl, enabling continuous replenishment of the wear track with lubricant, are attributed to lubrication effectiveness.

Influence of SDS on the Growth of Natural Gas Hydrates in a Sand Bed Depending on Saturation and Mineralization of Pore Moisture

Introduction:: Evaluate the effect of SDS on induction time and conversion of water to hydrate in a porous medium model depending on the saturation and salinity of pore moisture. Methods:: The work presents data on the formation of natural gas hydrates in sand bed fraction of 200-500 μm. The silica sand was saturated with water, solutions of SDS or NaCl, or a mixture of these. The saturation was 50% or 100%. The experiments were carried out under isochoric conditions at a temperature of 275 K and an initial pressure of 8 MPa. Results:: It was shown that the main hydrate formation occurred in the first 60 minutes. The addition of SDS 0.05-0.2 wt.% in the sand bed does not exhibit a promoting effect, as was previously shown for pure water. The addition of NaCl 3 wt.% reduces the conversion of water to hydrate by 1.6 and 2 times for 50% and 100% saturation of the sand bed. Conclusion:: The optimal concentration of the SDS additive to the salt solution has been found to reduce the inhibitory effect of the salt. The data obtained can be used to develop technologies for storing and transporting natural gas using sand and seawater.

Addition of lime juice and NaCl to minced seafood may stimulate the expression of Listeria monocytogenes virulence, adhesion, and stress response genes.

Listeria monocytogenes is a ubiquitous opportunistic bacterium responsible for deadly listeriosis outbreaks. This pathogen has been recognized as a significant food-borne pathogen in seafood products. The present study aimed to investigate the transcript levels of virulence, adhesion, and stress response genes of L. monocytogenes upon exposure to sublethal levels of lime juice and NaCl in shrimp matrix. For this purpose, minced and broth shrimp samples (control, 2% NaCl, 5% NaCl, 25 μL/mL lime, and 50 μL/mL lime, as well as 2% NaCl+25 μL/mL lime) were inoculated with approximately 107 CFU/g or ml of L. monocytogenes, and subsequently, the samples were stored at 12°C or 37°C. For the minced samples, the transcription of one stress-related (sigB), two adhesion (imo1634 and imo1847), and four virulence (hly, prf, intA, and plc) genes was assessed by RT-qPCR after different storage times (0 and 48 h). Results showed that the transcript levels of sigB, imo1847, and imo1634 genes increased with increasing storage temperatures of shrimp broth (12°C to 37°C). At the beginning, the transcription of the studied genes decreased in all treatments of minced shrimp; however, after 48 h of storage at 12°C, the transcript levels of hly, prf, imo1847, imo1634, and intA genes were significantly upregulated up to 0.5-9 log2 fold-change in all treatments compared to the control group (p < .05). These results highlight that the survived L. monocytogenes after exposure to moderate salt content or lime juice could represent enhanced virulence and adhesion capabilities, posing a significant public health risk.

Suppression of Coffee-ring Effect (CRE) in the Development of Low-cost Diagnostic Kit

One of the applications of membrane technology is using the polymeric membrane as an adsorber or assay-capturing matrix in the diagnostic kits' assembly. This study explores the addition of NaCl into a protein solution to suppress the coffee-ring effect (CRE) in developing a low-cost diagnostic kit. The highest concentration of NaCl addition shows the optimum results with no formation of CRE and high color intensity (low grey scale value). Adding NaCl into the protein solution is a safe and cheap alternative for lowering the cost of assembly, benefiting people in low-resource places.

Effect of magnetic field mediated CaCl2 on the edible quality of low-sodium minced pork gels

Magnetic field combined with calcium chloride (CaCl2,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0–10%) by CaCl2 in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince. It is desired to drive the application of magnetic field and CaCl2 in low-sodium meat processing in this way. Results showed that the cooking yield, color, hardness, elasticity, mouthfeel, apparent texture, and orderliness of protein conformation of all minced pork were improved as compared to the control group, while the electron nose response values of their volatile sulfides and nitrogen oxides were decreased. In particular, the best edible quality and perceived salty intensity of minced pork gel was obtained by using CaCl2 in place of 5% NaCl under magnetic field mediation. In addition, energy dispersive X-ray spectroscopy scans showed that the reduced NaCl treatment by magnetic field combined with CaCl2 could increase the signal intensity of sodium in minced pork matrices to some extent. Magnetic field-mediated substitution of NaCl for CaCl2 treatment was also found to be favorable for inducing the transition of the protein secondary structure from an irregularly coiled to a β-folded structure (demonstrated by infrared spectroscopy). In short, magnetic fields combined with CaCl2 instead of NaCl was a highly promising method of producing low-NaCl meats.

Comparing physicochemical properties related to thermal stability of caprine and bovine milk protein concentrate dispersions

Thermal stability and physicochemical properties as a function of heating temperature, pH and salt addition was compared between caprine and bovine milk protein concentrate dispersions. Caprine milk protein concentrate (MPC) had a lower amount of heat coagulation time and a higher percentage of sediments than bovine MPC. Calcium ion activity of caprine MPC was higher than that of bovine. The amount of κ-casein in the serum of caprine MPC dispersions was higher than that of bovine, and increased with increasing temperatures, pH and the addition of NaCl and citrate. The amount of whey protein in serum was also higher in heated caprine MPC compared with bovine. Particle size of caprine MPC was larger than bovine MPC and was more susceptible to induced aggregation. The lower thermal stability of caprine MPC might be associated with the higher calcium ion activity and the higher amount of κ-casein dissociation promoted by whey protein denaturation and complexation in serum.

Study of the Formation of Hydrates with NaCl, Methanol Additive, and Quartz Sand Particles

During deepwater drilling, testing, production, or hydrate mining, the circulating medium in the wellbore may contain solid particles, such as rock chips and sand, in addition to drilling fluids, gas, and water. In the high-pressure, low-temperature conditions of deep water, gas intrusion can easily combine with free water in the drilling fluid to form hydrates, increasing the drilling risk. Therefore, understanding the formation patterns of hydrates in drilling fluids is of significant importance for the prevention and control of hydrates. This study utilized a small-scale high-pressure reactor to investigate the impact of the stirring rate, NaCl, and methanol additives, as well as the sand content on the hydrate formation process and gas consumption. The results indicate that the hydrate formation process can be divided into an induction stage, a rapid formation stage, and a slow formation stage. The induction stage and rapid formation stage durations are significantly reduced under stirring conditions. In NaCl and methanol solutions, hydrate formation is inhibited, with the induction stage duration increasing with higher concentrations of NaCl and methanol. There was no apparent rapid formation stage observed. The final gas consumption decreases substantially with increasing concentrations of NaCl and methanol, reaching no significant hydrate formation at a 20% concentration. The sand content has a significant impact on the slow formation stage, with the final gas consumption increasing within a certain range (in this work, at a sand content of 20%), and being notably higher than in the pure water system under the same conditions.

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.

Facile preparation of anatase coated nanofiber mats for multifaceted water treatment

Access to and availability of freshwater is increasingly important as the World’s population grows and pollution threatens freshwater resources providing an underlying impetus to explore efficient and environmentally friendly water treatment technologies targeting seawater, industrial wastewater and domestic sewage. By embedding SiO2 in blow spun polyacrylonitrile (PAN) fibers that after peroxidation form a flexible nonwoven mat (SiO2@PNMs) and subsequent carbonization of the PAN and hydrolysis of TiO2 onto the SiO2 nanoparticles (TiO2/SiO2@CNMs), a multifunctional solar evaporator within the fields of photothermal conversion, catalytic degradation, desalination and disinfection is obtained. The sunlight light absorption is above 90 % and due to disruption of inter-water hydrogen bonds and the ability to evaporate through the sides of the nonwoven mat, the evaporation rate of 1.71 kg m-2h−1 exceeds the theoretically considered maximum at an energy conversion efficiency of 92.1 %. The evaporation rate remains stable through a 40-day cycle and the evaporation rate is unaffected by addition of NaCl in concentrations up to 20 % due to salt diffusion and pumping through the porous nonwoven structure demonstrating. anti-salt, anti-fouling and self-cleaning ability. In addition to the solar-driven water evaporation process, the photocatalytic properties of the anatase TiO2 crystals combined with the conducting effect of the carbon fibers trap photogenerated electrons and retard electron-hole complexation to maintain the release of reactive oxygen species to decompose organic dyes and inactivate bacteria in the water source. This multifunctional nanofiber mats provide a simple and sustainable avenue for the production of fresh water, and has potential application in desalination of seawater and purification of printing and dyeing wastewater.

Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution

Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl2 solution (P < 0.05). K+ induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl2 solution.