Abstract:

In the process of preparing heat-induced gel of salt soluble protein from longissimous dorsi (LD) or biceps femoris (BF) of yellow cattle in Yunnan Province, NaCl concentration, temperature and pH affecting the water holding capacity (WHC) of heat-induced gel were optimized through orthogonal test coupled with variance analysis, respectively. The results showed that for both LD and BF, the optimal preparation conditions of heat-induced gel are NaCl concentration 0.6 mol/L, 70 ℃ and pH 7.0, and the corresponding WHCs of heat-induced gel are 96.21% and 96.35%, respectively. The SDS-PAGE pattern and scanning electron microscope (SEM) image showed that the myosin content in extracted salt soluble protein under the above conditions is higher, and the prepared heat-induced gel network is uniform, dense and smooth.

Key words: yellow cattles in Yunnan, longissimous dorsi (LD), biceps femoris (BF), gel properties, salt soluble protein