Bjelak, ArminSürmeli, YusufSezer, BanuVelioğlu, Hasan MuratBoyacı, İsmail Hakkı2024-10-292024-10-2920221300-30701309-6273https://doi.org/10.15237/gida.GD22078https://search.trdizin.gov.tr/tr/yayin/detay/1209950https://hdl.handle.net/20.500.11776/12685This study aimed to investigate the effect of salt and phosphate on the functional properties of myofibrillar proteins (MPs) at pH 2, 4, 6, 8, and 10. The highest emulsion activity index (EAI) value (8.51 m²/g protein) was obtained with the use of NaCl, and phosphate at pH 10. The highest emulsion stability index (ESI) result was determined (230.8 minutes) with the use of salt at pH 8. The addition of salt and phosphate significantly (p<0.05) improved the emulsifying properties of proteins. Considering the water absorption capacity (WAC), the highest value was obtained as 1.9 mL water/g protein at pH 6 and pH 8. The highest fat absorption capacity (FAC) value of 8.3 mL fat/g protein was found with the addition of phosphate at pH 6. The highest foam capacity (FC) and foam stability (FS) were obtained at pH 10 and 4, respectively.en10.15237/gida.GD22078info:eu-repo/semantics/openAccessFoammyofibrillar proteinsfunctional proteinsemulsionArticle4758468591209950