Reference of Sodium chlorideIn 2021 ,《The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties》 appeared in Journal of Food Science and Technology (New Delhi, India). The author of the article were Kang, Zhuang-Li; Zhang, Xue-hua; Li, Xiang; Song, Zhao-jun; Ma, Han-jun; Lu, Fei; Zhu, Ming-ming; Zhao, Sheng-ming; Wang, Zheng-rong. The article conveys some information:
The objective of this study was to evaluate relationship with aggregation, secondary structures and gel properties of pork myofibrillar protein with different sodium chloride (1%, 2% and 3%). When the sodium chloride increased from 1 to 3%, the active sulfhydryl, surface hydrophobicity, hardness and cooking yield of myofibrillar protein were increased significantly (p < 0.05), the particle size, total sulfhydryl and Zeta potential were decreased significantly (p < 0.05), these meant the aggregations of pork myofibrillar protein were decreased. The changes of proteins aggregation induced the strongest intensity band of Amide I shifted up from 1660 cm-1 to 1661 cm-1, meanwhile, the β-sheet structure content was increased significantly (p < 0.05) with the sodium chloride increased. From the above, the lower proteins aggregation and higher β-sheet structure content could improve the water holding capacity and texture of pork myofibrillar protein gel. After reading the article, we found that the author used Sodium chloride(cas: 7647-14-5Reference of Sodium chloride)
Sodium chloride(cas: 7647-14-5) has been used for the preparation of tris buffered saline, phosphate buffered saline, MPM-2 (mitotic protein monoclonal 2) cell lysis buffer, immunoprecipitation wash buffer, LB (Luria-Bertani) media and dialysis buffer.Reference of Sodium chloride
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics