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Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas)

  • Published:2017-01 Issue: Volume:215 Page:256-262
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zhang Rui,Zhou Ru,Pan Weichun,Lin Weiwei,Zhang Xiuzhen,Li Mengya,Li Jianrong,Niu Fuge,Li Ang

Funder

National Natural Science Foundation of China

Zhejiang Education Department

QianjiangRencai Program

“Twelve-Five” National Science and Technology Support Program

Foundation of Food Science and Engineering the Most Important Discipline of Zhejiang Province

Zhejiang Gongshang University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Salt effects on the picosecond dynamics of lysozyme hydration water investigated by terahertz time-domain spectroscopy and an insight into the Hofmeister series for protein stability and solubility;Aoki;Physical Chemistry Chemical Physics,2016

2. Physical chemistry;Atkins,1998

3. Strong and specific effects of cations on lysozyme chloride solubility;Benas;Acta Crystallographic Section D Biological Crystallography,2002

4. An introduction to interfaces & colloids: The bridge to nanoscience;Berg,2010

5. Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development;Blanco-Pascual;Food Hydrocolloids,2013
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