Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment

This study investigated the influence of pH (7.0, 8.0 and 9.0) plus thermal treatment (75 °C, 30 min) on the interfacial and emulsifying properties of myosin (extracted from chicken breast) after re-adjusted to pH 7.0. Turbidity and particle size distribution was applied to characterize the aggregation of myosin; results revealed that the alkali-heat treatment effectively decreased the extent of heat-induced aggregation of myosin. The degree of...