Skip to main content

Table 2 The solubility of the MP treated with H2O2 concentrations at different pH levels(%)

From: Effect of H2O2 and pH on properties of myofibrillar proteins from Yak muscle during thermal gelation process

H2O2 concentration (mmol/L)

pH values

5

6

7

8

0

21.33 ± 0.25Ad

22.99 ± 0.54Ac

32.90 ± 0.25Ab

33.59 ± 0.3Aa

5

20.29 ± 0.3Bd

20.84 ± 0.58Bc

30.96 ± 0.50Bb

32.76 ± 0.19Ba

10

19.45 ± 0.48Cd

20.56 ± 0.47Cc

28.46 ± 0.32Cb

31.31 ± 0.65Ca

15

17.65 ± 0.35Dd

19.87 ± 0.2Dc

27.56 ± 0.35Db

31.24 ± 0.23Ca

20

17.24 ± 0.52Ed

19.45 ± 0.32Ec

25.69 ± 0.52Eb

29.43 ± 0.4Da

40

14.47 ± 0.3Fd

19.32 ± 0.25Ec

25.28 ± 0.3Fb

29.16 ± 0.23Ea

60

12.33 ± 0.35Gd

17.21 ± 0.5Fc

24.44 ± 0.43Gb

27.94 ± 0.34Fa

  1. A−G Different letter within the same column indicate statistically different (p < 0.05)
  2. a−d Different letter within the same row indicate statistically different (p < 0.05)