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. 2016 Apr 29;41(1):e12847. doi: 10.1111/jfpp.12847

Figure 3.

Figure 3

Effects Of Different Ionic Strength on the Solubility of Fresh Muscle and Protein Isolates

□, fresh muscle; ○, surimi; △, ACPI‐II (acid‐aided protein isolates obtained by solubilization at pH 2.5 and precipitation at pH 5.5, then adjusted to pH 7.0); ⋄, ALPI‐II (alkali‐aided protein isolates obtained by solubilization at pH 12.5 and precipitation at pH 5.5, then adjusted to pH 7.0).