Toru Hayakawa1, Yu Shishido1, Yuki Ikeuchi1

  • 1Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, N-9, W-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan.

PubMed
概括

骨肌肉髓在没有盐的条件下看起来是不溶的,但这是由于用酸调整pH值. 通过像l-histidine这样的缓冲剂实现中性pH,允许肌溶解并保持其结构.

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