The author of 《Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting》 were Xu, Lilan; Zhao, Yan; Xu, Mingsheng; Yao, Yao; Wu, Na; Du, Huaying; Tu, Yonggang. And the article was published in Food Chemistry in 2019. Product Details of 7647-14-5 The author mentioned the following in the article:
Changes in physico-chem. properties, microstructure, protein structures and intermol. force of egg yolk, plasma and granule gels during salting were investigated, using low-field NMR (LF-NMR), transmission electron microscopy (TEM), Fourier transform IR spectroscopy (FTIR) and chem. anal. The results showed that the contents of soluble protein and free sulfhydryl increased and, with D2O treatment, T21 and T22 decreased in egg yolks and plasma salted for 2 d. The particles of egg yolks, plasma and granules in the later stage of salting were disrupted and they liberated their constituents (phospholipids, neutral lipids and proteins), which randomly aggregated. The treatment with NaCl changed the spatial structure of egg yolk proteins. The results suggested that the oil exudation of salted egg yolks was mainly due to structural changes in the low-d. lipoproteins. Granules were shown to contribute to the higher hardness and gelation of salted egg yolks. In addition to this study using Sodium chloride, there are many other studies that have used Sodium chloride(cas: 7647-14-5Product Details of 7647-14-5) was used in this study.
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.Product Details of 7647-14-5
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics