L‐histidine inhibits the heat‐induced gelation of actomyosin in a low ionic strength solution

The heat‐induced gelation of actomyosin plays a key role in meat processing. Our previous study showed that L‐histidine could affect the characteristics of a heat‐induced gel of myosin on a low ionic strength. To apply the specific effect of L‐histidine to meat processing, the heat‐induced gel prope...

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