Effects of Polyphosphates on Water Holding Capacity and Ultrastructure of Heat Inducing Gel of Salt Soluble Proteins of Beef Longissimous Dorsi Muscle

Abstract

Abstract: The salt soluble proteins of beef longissimous dorsi muscle was extracted with buffers that contained different levelsof sodium acid pyrophosphate(SAP), sodium tripoliphosphate(STP) and sodium hexametaphosphate(HMP) by orthogonaldesign L25(56).The heat induced gels of the salt soluble proteins were prepared.The water-holding capacity (WHC)and theultrastructure of the gels were investigated. The results showed that effects of SAP and STP on WHC of the gels weresignificantly different(p<0.0071).It was interested to see that effects of the interactions between SAP and HMP、SAP andSTP、STP and HMP on WHC of the gels were significantly different (p<0.0001).The average WHC of the gels with additionof 0.3% SAP(98.375%) was significantly higher than that with addition of 0.1%,0.15% and 0.2%SAP(81.652%,84.384% and78.987% respectively)( p<0.05).The analysis of electric scan microscopy showed that the gels with different WHCs had agreat diversity of the ultrastructure.There were denser,more uniform structure and smaller lattices for finer and smootherstrands in the gel of 99.5% WHC rather than that in the gel of 90% WHC.

Key words: sodium acid pyrophosphate, water-holding capacity, beef, gel, ultrastructure

PENG Zeng-Qi, ZHOU Guang-Hong, XU Xing-Lian, HAN Min-Yi. Effects of Polyphosphates on Water Holding Capacity and Ultrastructure of Heat Inducing Gel of Salt Soluble Proteins of Beef Longissimous Dorsi Muscle[J]. FOOD SCIENCE, 2003, 24(5): 68-71.

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Effects of Polyphosphates on Water Holding Capacity and Ultrastructure of Heat Inducing Gel of Salt Soluble Proteins of Beef Longissimous Dorsi Muscle

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