Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

Yaotong Liu,Mingmin Qing,Jingnan Zang,Yujie Chi,Yuan Chi

Food Research International（2022）

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摘要

•CaCl2 in the salting solution improved the driving force of mass transfer.•CaCl2 enhanced the molecular interactions between proteins.•CaCl2 promoted lipoprotein aggregation into structures with large particle sizes.

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关键词

Texture properties,LF NMR,Raman spectrometry,Fluorescence spectroscopy

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