Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review

Ke Wang1, Yan Li2, Yimin Zhang3

  • 1College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China.

Meat Science
|April 12, 2022
PubMed
Summary

Developing myofibrillar protein drinks (MPDs) is challenging due to insoluble myofibrillar proteins (MPs) in low ionic strength solutions and heat-induced aggregation. This review explores strategies to improve MP solubility and thermostability for better MPD development.

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