BMC Chemistry

Table 6 Effects of H₂O₂ concentrations on the WHC of the Yak MP gel at different pH values

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

H₂O₂ concentration (mmol/L)	pH values
H₂O₂ concentration (mmol/L)	5	6	7	8
0.00	77.24 ± 0.18^Ab	79.23 ± 1.60^Ab	82.95 ± 1.52^Aa	83.94 ± 1.17^Aa
5.00	75.65 ± 0.96^ABc	78.84 ± 0.38^Ab	80.10 ± 1.33^Bb	82.42 ± 0.62^ABa
10.00	75.18 ± 1.27^ABCc	77.17 ± 1.55^ABbc	79.24 ± 1.06^BCab	81.10 ± 0.62^Ba
15.00	74.87 ± 1.61^ABCc	75.89 ± 0.86^BCbc	78.84 ± 0.81^BCab	80.82 ± 0.13^BCa
20.00	74.27 ± 1.70^ABCb	75.36 ± 0.95^BCDb	77.97 ± 1.09^BCDa	79.09 ± 0.25^CDa
40.00	73.46 ± 1.64^BCb	74.31 ± 1.39^CDb	76.27 ± 0.52^CDab	78.98 ± 0.40^CDa
60.00	72.05 ± 1.33^Cc	73.01 ± 0.77^Dbc	75.29 ± 0.63^Dab	77.54 ± 0.17^Da

^A−D Different letter within the same column indicate statistically different (p < 0.05)
^a−c Different letter within the same row indicate statistically different (p < 0.05)

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ISSN: 2661-801X

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