protein actomyosin

Zinc lactate in meat products in the water holding capacity of meat can be maintained, enhanced knot efforts to maintain the nutritional content of meat and soft nature. Improved water holding capacity of meat rational machine as follows: ① to increase meat PH, to deviate from the isoelectric point of the meat (PH5.5). ② meat chelate metal ions, so that the muscle tissue protein and calcium and magnesium potassium lactate.  ③ to increase the ionic strength of the meat, is conducive to muscle protein into loose state. ④ dissociation muscle protein actomyosin. In addition to water-holding role, phosphates are: anti-beer, beverage clouding effect; egg shell for washing, cleaning and prevent the eggs due to deterioration; fruits and vegetables in the cooking time, to stabilize the natural pigments in fruits and vegetables.