Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

The effects of high pressure (100-500 MPa) on chemical forces and water holding capacity of heat-induced myofibrillar protein (MP) gel were investigated. As pressure increased, total sulfhydryl (SH) group content decreased and absolute value of zeta potential increased, which suggested the formation of disulfide bonds and increased the strength of electrostatic repulsion. Surface hydrophobicity and normalized intensity of the 760 cm(-1) band...