Yu Zheng
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Yu Zheng has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Qin Hou
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
1 shared publication - Wang-Li Cheng
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
1 shared publication - Xue-Hua Zhang
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
1 shared publication - Zhan-Peng Zhu
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
1 shared publication - Zhuang-Li Kang
College of Tourism and Cooking, Yangzhou University, Yangzhou 225127, China
1 shared publication
Latest Publications
- Open Access
Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate
To investigate how sodium bicarbonate concentrations (0, 10, 20, 30, 40, and 50 mM) modulate the turbidity and molecular interactions of pork myosin, the pH, turbidity, particle size, active and total thiol content, surface hydrophobicity, rheology properties, and chemical forces were analyzed. Results revealed that increasing sodium bicarbonate concentration from 0 to 50 mM significantly elevated (p < 0.05) pH, surface hydrophobicity, apparent viscosity, active thiol content, and storage modulus (G′), while significantly reducing (p < 0.05) turbidity, mean particle size, gel whiteness, and ionic bonding strength. The alkalinization-induced pH reduced protein turbidity and enhanced molecular unfolding, thereby exposing hydrophobic regions and reactive thiol groups; this promoted hydrophobic interactions and facilitated disulfide bond formation during heat-induced gelation. Consequently, higher sodium bicarbonate levels (40 and 50 mM) markedly strengthened intermolecular forces and improved the rheological performance of the resulting myosin gels.
Open AccessChanges in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate
To investigate how sodium bicarbonate concentrations (0, 10, 20, 30, 40, and 50 mM) modulate the turbidity and molecular interactions of pork myosin, the pH, turbidity, particle size, active and total thiol content, surface hydrophobicity, rheology properties, and chemical forces were analyzed. Results revealed that increasing sodium bicarbonate concentration from 0 to 50 mM significantly elevated (p < 0.05) pH, surface hydrophobicity, apparent viscosity, active thiol content, and storage modulus (G′), while significantly reducing (p < 0.05) turbidity, mean particle size, gel whiteness, and ionic bonding strength. The alkalinization-induced pH reduced protein turbidity and enhanced molecular unfolding, thereby exposing hydrophobic regions and reactive thiol groups; this promoted hydrophobic interactions and facilitated disulfide bond formation during heat-induced gelation. Consequently, higher sodium bicarbonate levels (40 and 50 mM) markedly strengthened intermolecular forces and improved the rheological performance of the resulting myosin gels.