Weaker Gel Strength Research Articles

Impact of diverse mineral hardness in electrodialysis water on the ionotropic gelation mechanism of low methoxyl pectin

In this study, the effect of desalinated lava seawater via electrodialysis (ED water) on the formation and properties of low methoxyl pectin (LMP) gels was investigated. Additionally, the syneresis, microstructure, gelation mechanism, and thermostability of the gel samples were analyzed. When the ED water content exceeded 25 %, pectin gels with viscosities and textures that differed from those of the sol were formed. The highest gel hardness (9.38 N) was observed when 50 % ED water was mixed with LMP. However, when 75 % ED water was added, the pore size of the LMP gel became the largest, and excess water was released from the gel, resulting in a weak gel strength (4.98 N). The formation and properties of the gel structure were found to be mainly due to the ionic bonds between the minerals in the ED water and the free carboxyl groups of pectin, and it was confirmed that the hydrogen bonds within the pectin chains also had an effect. These results suggest that the interaction between the ED water and LMP can be widely used in various industrial fields, including low-sugar gels or viscosity-enhancing agents with diverse rheological properties.

Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying

Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.

The effect of carboxymethyl cellulose (CMC) and banana puree (Musa acuminata Colla) addition on the characteristics and microstructure of goat milk yogurt

Yogurt is one of the fermented products which may have increased functional value. However, yogurt made from goat milk has a weak gel strength and high level of syneresis which may reduce consumer acceptance. The addition of CMC and banana puree was expected to improve the characteristics of yogurt. The aim of this research was to study the effect of the addition of CMC (0.75; 1; and 1.25%) and banana puree (10 and 20%) on the characteristics of goat milk yogurt (viscosity, syneresis, total lactic acid bacteria, total acid, and pH). Further analysis was carried out using Scanning Electron Microscopy (SEM) to study the microstructure of goat milk yogurt in depth. The results showed that the addition of CMC had a significant effect on the viscosity, while the addition of banana puree had a significant effect not only on the viscosity, but also total acid and pH. There was an interaction between these two factors on the syneresis. The best treatment was obtained at the addition of 1% CMC and 20% banana puree with the viscosity of 7991 cP, syneresis of 6.23%, total lactic acid bacteria of 2.4 x 108 CFU/mL, total acid of 1.49% and pH of 4.49. The microstructure of best treatment goat milk yogurt had denser, more compact and smaller voids than those of control one.

Improved curcumin bioaccessibility in Pickering emulsion fabricated by rice glutelin fibrils

Pickering emulsion fabricated by food grade-solid colloidal particles as templates for delivering sensitive nutrients has attracted increasing interest in recent years. In this work, rice glutelin fibrils-stabilized Pickering emulsion was successfully fabricated for loading curcumin. In addition, the amyloid and non-amyloid structures were separated from the heated rice glutelin (RG) samples, and the emulsifying and encapsulating performances of these fractions were systematically observed. It was noted that the retentates of glutelin fibrils (RGFs)-stabilized Pickering emulsion exhibited a self-standing behavior, along with the highest curcumin encapsulation efficiency (94.17%) among other samples. Compared to the total heated glutelin fibrils (TGFs), a stronger gel strength was observed in emulsion containing purified fibrils, probably due to the closely arranged polyhedral emulsion structure. However, the filtrates of glutelin fibrils (FGFs) particles-prepared emulsion presented a weak gel strength due to the hydrophilic properties, accompanying by a surprisingly rapid release rate of curcumin during digestion. Nevertheless, TGFs-stabilized emulsion achieved a high curcumin bioavailability (35.06%) and sustained controlled release behavior. These findings proved that the sustainable and biocompatible protein amyloid exhibited excellent performance in encapsulating curcumin and improving curcumin bioavailability.

Structural, physicochemical and digestive properties of rice starch modified by preheating and pullulanase treatments

The structural, physicochemical and digestive properties of rice starch modified by the combination of different temperature (60, 70, 80, 90 and 100 °C) preheating and pullulanase (PUL60, PUL70, PUL80, PUL90 and PUL100) treatments were investigated. The PUL60 treatment mainly modified the surface layer of starch granules, which increased the amylose content and damaged some ordered structures, resulting in slight decreases of gel strength and estimated glycemic index (eGI). With the increase of preheating temperature, PUL could act on more enzymatic sites to release a large amount of linear chains, reduce the ordered degree, and transform the A-type crystalline structure into B-type. The low molecule interaction strength between linear chains weakened the gel network structure, and some stable crystal structures formed by longer chains resisted the enzyme digestion. The gel strength and eGI value of PUL70 starch decreased significantly, and the properties of PUL80–100 starches tended to be stable, showing a further significant decrease of gel strength and a slight reduction of eGI value. Therefore, the preheating treatments at 60, 70 and 80 °C were suitable for the PUL modification of rice starch to obtain strong, medium and weak gel strength respectively, and the digestibility decreased with increasing preheating temperature.

Effect of chitin nanowhiskers on structural and physical properties of konjac glucomannan hydrogels nanocomposites

Konjac glucomannan (KGM) has been widely studied because of its excellent gelling properties. However, the freeze-thaw stability and weak gel strength significantly limit its industrial application. To solve these issues, we innovatively introduced oxidized chitin nanowhiskers (O-ChNWs) under heating and alkaline conditions, thus achieving the improvement of the properties of KGM gels. In this study, rheological measurement and textural analysis were performed to verify the physicochemical properties of the as-prepared KGM/O-ChNWs. Results showed that the KGM/O-ChNWs dispersion exhibited a typical non-Newtonian pseudoplastic fluid behavior and the mechanical property of the gels enhanced with the amount of O-ChNWs increasing. Also, Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) was applied to elucidate the interaction between KGM and O-ChNWs. It showed that both strong hydrogen bonding and amide bonds could be formed to stabilize the KGM/O-ChNWs structure. Additionally, morphological images show that O-ChNWs can influence the original KGM structure and then form more uniform pores. Furthermore, thermogravimetric (TGA) analysis and freeze-thaw measurement demonstrated that O-ChNWs could obviously improve the thermal and freeze-thaw stability of the nanocomposite gels. Taken together, this current work can provide new insights into existing KGM gel systems and stimulate the development of additional KGM-based nanocomposite gels with the desired mechanical strength and freeze-thaw stability.

Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.

Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0-20 min, 5-min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg-1 glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. Compared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation. The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg-1 glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry.

Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles

The effects of different content of sodium chloride (NaCl) and sodium pyrophosphate (SPP) on the stability of myofibrillar proteins (MPs) sol subjected to freeze-thaw cycles (F-T cycles), as well as the performance of heat-induced gel subsequently formed from the frozen-thawed MPs sol, were investigated. The molecular states of MPs with high NaCl (15 g/kg, 25 g/kg) and additional SPP (1 g/kg, 3 g/kg, 5 g/kg) were altered due to the cross-linking and aggregation, showing the larger turbidity, higher surface hydrophobicity, and intrinsic fluorescence intensity. Additionally, compared with the control and 5 g/kg NaCl groups, MPs sol with high NaCl content exhibited less proteins denaturation and higher stability of water molecules after 2 F-T cycles. However, the poor gel properties were observed in high NaCl groups with larger cooking loss, weak gel strength, inferior textural parameters, and disorganized micro-network structure, revealing cross-linking and aggregation of MPs during F-T cycles were negative to the gelling properties. Furthermore, the additional SPP (1 g/kg) significantly inhibited protein aggregation and water migration during F-T cycles of MPs sol, resulting in superior gel properties with ordered gel microstructures.

Gel-Forming and Plugging Performance Evaluation of Emulsion Polymer Crosslinking System in Fractured Carbonate Rock

The water channeling of fractured carbonate rock seriously affects oil recovery, and this problem is especially serious in the Kazakh North Troyes oilfield. A conventional powder polymer plugging system needs to be hydrated ahead of time, which increases the cost and difficulty of field operation and it cannot realize large-scale plugging operations. The new emulsion polymer crosslinked system can realize rapid hydration and real-time mixing, having low base liquid viscosity and good fluidity and injectability. The results of the laboratory study show that the gelling time of HR9806 emulsion polymer and organic chromium crosslinker was 6~8 h. 0.5 wt % HR9806, which is recommended for field use with P/C ranging from 2.5 to 5.0. The emulsion polymer crosslinking system was found to be highly adaptable in reservoirs and had salinity resistance. Mineral salt and reservoir core were able to enhance the gel strength of the system but shortened the gelling time of the system by about 2 h. The gel (HR9806) had good shear resistance. It still had a viscosity of 220 mPa·s under high-speed shearing (Temperature = 54 °C), and the formed gel system shear resistance increased with increasing concentration. The emulsion system of “0.50 wt % HR9806 emulsion polymer + 0.15 wt % organic chromium crosslinker + brine” had a strong plugging effect in the fractured core and sand-filled pipe model, with residual resistance coefficient ≥30, effective plugging rate ≥ 95.0%, and oil–water selectivity of 0.45. In this paper, the levels of weak gel strength were used, providing an experimental and theoretical reference for improving the application effect of the weak gel system in the field. The study found that the weak gel system can better enter the fractured carbonate reservoir and form a plugging effect in the fracture, improving the effect of subsequent water flooding matrix oil recovery.

The structure-activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction.

The high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure-physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured. The results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively correlated with the galactose and fucose contents. Ultrasound reduced the viscosity and gel strength of FVPs by breaking the polysaccharide chain and improving the galactose and fucose contents, which improved the thermal stability of FVPs. This work provides a theoretical basis for the development of FVP foods with a clear structure-function relationship, which makes it possible to directionally produce FVPs by adjusting ultrasonic parameters during extraction. © 2021 Society of Chemical Industry.

Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions

Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G′) and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated.

Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels

The oil-water (O-W) interface interaction of 1 wt% tea saponin (TS) and different monoglyceride (MAG) concentrations (0%–5%) was studied and further explored its relationship with emulsion gel properties. A combination of several analytical techniques such as microscopy, rheology, and infrared spectroscopy was used for macro and micro characterization of samples, respectively. Low concentrations (1%–3%) of MAG with TS had synergistic effects on the emulsification, the interface was dominated by fibrillar network of TS assembly though the co-adsorption of TS with the appropriate MAG. A combination of interfacial interaction and viscosity enhancement endowed obtained emulsion gels with improved properties, such as overall lower droplet size, homogeneous appearance, and better response to external deformations. However, in the presence of high MAG concentrations (4%–5%), interfacial films were readily subjected to the MAG crystal piercing, and with a reduced strength finally owing to the increasing distance and weakened hydrogen bonding of TS molecules. Besides, the interface and the subsequent formation and property of systems would be dominated by MAG. Thus, emulsion gels exhibited weak gel strength and declined stability. Because the number of protruding MAG crystals as well as the protruding distance was enhanced when the MAG content increased, droplet surface was completely destroyed and a collapsed system were formed. It was revealed that TS/MAG mixtures displayed interesting MAG concentration-dependence interfacial behaviors, which were closely related to the formation and stabilization of emulsions/emulsion gels. These findings would provide valuable information for the stabilization of emulsion gels involved in natural saponins.

Effects of tea polyphenol ester with different fatty acid chain length on camellia oil-based oleogels preparation and its effects on cookies properties.

Oleogels were prepared by emulsion template method through 3.0% tea polyphenol ester (Tp-ester) particles with four fatty acid chain length (Tp-laurate [C12], Tp-myristate [C14], Tp-palmitate [C16], and Tp-stearate [C18]) and 2.5% citrus pectin, and then were used in cookie production as fat replacer. Effects of the fatty acid chain length on the hydrophilicity/hydrophobicity of Tp-ester, on the appearance, microstructure, and firmness of dried products, on rheological features of oleogels, on the dynamic viscoelasticity and textural characteristics of cookies dough, and on cookies qualities were revealed. With the increase in the fatty acid chain length, the θo and θw values of four Tp-esters increased, the firmness of dried products with smaller oil droplets got larger, and the gel intensity of oleogels increased, but the quality scores, spread ratio, and break strength of the cookies did not change significantly. With the increase in the replacement levels of butter with oleogels, the harder cookie dough with weaker gel strength and the softer cookies with lower hedonic scores and crispness were found. At 25% and 50% replacement levels, cookies prepared with oleogels using Tp-palmitate or Tp-stearate particles exhibited similar hedonic scores, break strength, spread ratio, and storage stabilities to that of butter cookies. PRACTICAL APPLICATION: Cookies are relished by all age groups due to their taste and crispness, but include high content of saturated fatty acids that are harmful to people's health. The result of this study will help the industry to better design cookies through oleogels with tea polyphenols ester and pectin, and will provide healthy cookies with little or no butter for consumers.

Roles of four enzyme crosslinks on structural, thermal and gel properties of potato proteins

To form effectively the three-dimensional network structure of potato protein, transglutaminase, laccase, tyrosinase or peroxidase was used to catalyse the covalent crosslinking of protein, respectively, and the structural, crystalline, thermal and gel properties of enzyme-treated proteins were compared. The results indicated that compared to native protein, random coil remarkably reduced by over 50% and β-sheet content, antiparallel β-sheet and β-turn increased by over 30%, 65% and 45%, respectively. The relative crystallinities increased from 7.5 to 8.6–11.8% after enzyme treatments. Enzyme-treated proteins had the higher thermal degradation temperatures (326.91–336.68 °C) and residue quantity (26.05–28.75%), and lower weight loss (68.43–70.13%) than native protein (322.32 °C, 71.72% and 21.80%). Transglutaminase- and peroxidase-treated protein gels displayed the more homogeneous three-dimensional networks with the larger pore sizes, whereas laccase- and tyrosinase-treated protein gels exhibited the less homogeneous networks with the smaller pore sizes. Similarly, the first two protein gels had higher storage modulus and stronger gel strength, whereas the latter two protein gels had lower storage modulus and weaker gel strength. The outcome may offer a significative insight on the theoretical basis to purposefully change structural, thermal and gel properties of potato protein in exploring novel potato staple foods with high qualities.

Experimental study of acrylamide monomer polymer gel for water plugging in low temperature and high salinity reservoir

ABSTRACTWater plugging agent has been widely applied on oilfield EOR processes for decades. Conventional plugging agents used on reservoirs with low temperature (50°C) and high salinity (28.6 × 104 mg/L) encounters with some limitations, such as slow gelling, weak gel strength, and poor instability. To overcome these problems, a novel acrylamide monomer polymer gel with strong gel strength, controllable gelling time and good stability was developed. The gelation processes of the plugging agent system at low temperature and high salinity is studied. The cross-linking reaction process of plugging agent is found to be in three stages: induction stage, rapid cross-linking, and stable stage. The composition of this plugging agent system is optimized: 5~7.5 wt% acrylamide + 0.5~0.75 wt% cross-linking agent + 0.005 ~0.12 wt% retarder + 0.5 wt% initiator. The plugging rate is over 96.5% in high permeability sandpack. It also displays good shear resistance. With the continuous flooding by water after the gel is formed, the polymer gel shows good flooding resistance. It can block the water effectively until 10 PV of injected water.

Highly Elastic and Tough Interpenetrating Polymer Network-Structured Hybrid Hydrogels for Cyclic Mechanical Loading-Enhanced Tissue Engineering

Although hydrogels are extensively investigated as biomaterials due to their ability to mimic cellular microenvironments, they are often limited by their poor physical properties in response to mechanical loads, including weak gel strength, brittleness, and permanent deformation. Recently, interpenetrating polymer network (IPN) hydrogels have gained substantial attention for their use in investigating changes in encapsulated cell behaviors under mechanical stimulation. However, despite recent success in developing highly elastic IPN-structured hydrogels, it remains a great technical challenge to endow them with biocompatibility and biodegradability due to use of toxic chemicals, nonbiodegradable prepolymers, and harsh reaction conditions. In this study, we report on the synthesis and formation of highly elastic and tough IPN-structured hydrogels based on alginate and gelatin, which are biocompatible and biodegradable. Mechanical stimulation enhanced the proliferation and osteogenic differentiation of enca...

Formulation Development of High Strength Gel System and Evaluation on Profile Control Performance for High Salinity and Low Permeability Fractured Reservoir.

For the large pores and cracks of reservoirs with low temperatures, high salinity, and low permeability, a new type of high strength gel ABP system is developed in this paper. The defects of conventional gels such as weak gel strength, no gelling, and easy dehydration are overcome under the conditions of low temperature and high salinity. The temperature and salt resistance, plugging characteristics, and EOR of the gel system are studied. Under the condition of 32°C and 29500 mg/L salinity, the ABP system formulation is for 0.3% crosslinking agent A + 0.09% coagulant B + 3500 mg/L polymer solution P. The results show that when the temperature was increased, the delayed crosslinking time of the system was shortened and the gel strength was increased. The good plugging characteristics of the ABP system were reached, and the plugging rate was greater than 99% in cores with different permeability. A good profile control performance was achieved, and the recovery rate was improved by 19.27% on the basis of water flooding. In the practical application of the gel system, the salinity of formation water and the permeability of fractures are necessary to determine the appropriate formulation.

Rheological Studies of Physical Soy Protein Gels

Many naturally-occuring gels exists in the biological systems such as foods. Because of their biodiversibily and delicate nature, their properties can be used by the food industry to achieve a variety of physicochemical functions. The gel utilized in this study, soy protein isolates (SPI) and concentrates (SPC), all have unique rheological properties which play an important role in their strength function of foods. The objective of this study is to gain insights as to how the rheological properties of these bio-gels are designed to control the gel-strength of these materials. The concentration dependence of dynamic moduli G’ and G” of soy protein isolates (SPI) and soy protein concentrates were studied in solutions prepared under different conditions. Three-level preliminary fractional experiments were undertaken to study effects of temperature, pH, and concentration on the gel-strength of these products. Protein concentration, pH and temperature appear to have an impact on the strength of these bio-gels. An investigation of the viscoelastic behavior of SPI solution at the sol-gel transition point was mainly considered by applying a rheological testing procedure. The data demonstrated a power law frequency dependence of the viscoelastic functions G΄(ω) and n*(ω) at the gel point. At low temperatures and high concentrations we get weaker gel-strengths than at high temperatures and low concentrations. Lowering the concentration and keeping the temperature constant seem to have little effect on the gel strength but points towards to becoming stronger gels.

Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles

This study reported a quality improver of gluten-free food formulated using hydrothermally treated polysaccharide mixtures (HTT-PSM) of glutinous rice flour and xanthan gum at different concentrations. The pasting and viscoelastic properties were determined by rapid visco analyser and rheometer respectively. The results showed that HTT-PSM had a lower gelatinisation temperature, higher peak viscosity and weaker gel strength than native glutinous rice flour. The incorporation of HTT-PSM into rice dough decreased the dough development time and stability significantly; and increased its extensibility from 2.8 mm to 11.9 mm. Its high extensibility attribute enabled the dough to make gluten-free noodles with higher tensile strength and similar texture profile as compared to wheat noodles. Sensory evaluation showed that the overall texture of the gluten-free noodles was acceptable, but not as comparable to wheat noodles. Positive correlations were observed between xanthan gum content and peak viscosity, gel strength, noodle tensile strength, hardness and chewiness.

L‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution

SummaryThe effects of 5 mm l‐histidine (l‐His) on water‐binding capacity, gel strength, thermal gelling properties of chicken breast myofibrillar proteins (MPs) in 1 mm NaCl or 0.6 m NaCl solutions (pH 7.0) were investigated. l‐His could significantly increase the solubility and thermal gelling ability of MPs in 1 mm NaCl. l‐His at 1 mm NaCl shortened the water relaxation time and decreased the water mobility of MPs gel. l‐His promoted the formation of MPs gel structure with small pores and thin strands at 1 mm NaCl. These resulted in the enhanced water retention and weak gel strength of MPs in low ionic strength solution. The water‐binding capacity of MPs gels formed in 1 mm NaCl containing 5 mm l‐His was equivalent to that with 0.6 m NaCl. The information could offer certain theoretical foundation to apply l‐His as sodium salt substitute for developing low‐salt meat gelling product with high yield.