The combined effect of calcium chloride (CaCl₂) (20–100 mM) and high pressure processing (HPP, 200 MPa) on the solubility of myofibrillar proteins (MP) was investigated under sodium-reduced conditions (0.3 M sodium chloride). The results revealed that HPP combined with low concentrations (<40 mM) of CaCl₂ synergistically increased the solubility of MP, but an antagonistic effect occurred when a high concentration (100 mM) of CaCl₂ was present. This synergistic effect could be attributed to a mildly destabilized conformation of myosin, an increased surface hydrophobicity and the decreased total sulfhydryl group content of MP. However, CaCl₂ at 100 mM destabilized myosin to a larger extent and induced non-disulfide covalent cross-linking of S-1 subfragment in pressurized MP, thus attenuating the solubilizing effect of HPP on the myosin heavy chain, resulting in the antagonistic effect. Therefore, HPP in combination with low-level CaCl₂ (<40 mM) may improve the functional properties of sodium-reduced meat products.

在钠减少的条件下（0.3 M氯化钠），研究了氯化钙（CaCl ₂）（20–100 mM）和高压处理（HPP，200 MPa）对肌原纤维蛋白（MP）溶解度的综合作用。结果表明，HPP与低浓度（<40 mM）的CaCl ₂协同增加了MP的溶解度，但是当高浓度（100 mM）的CaCl ₂出现拮抗作用。这种协同作用可以归因于肌球蛋白的轻度不稳定构象，增加的表面疏水性和减少的MP总巯基含量。但是，CaCl ₂在100 mM处，肌球蛋白在很大程度上不稳定，并在加压的MP中引起S-1亚片段的非二硫键共价交联，从而减弱了HPP对肌球蛋白重链的增溶作用，从而产生了拮抗作用。因此，HPP与低含量的CaCl ₂（<40 mM）结合可以改善钠含量降低的肉类产品的功能特性。