FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 111-116.

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Study on Textural Properties of Myosin-Collagenous Protein and Myosin-Gelatin Mixed Gels

 YANG  Yu-Ling, WU  Ju-Qing, ZHOU  Guang-Hong, WANG  Hui, ZHANG  Hui-Xian   

  1. 1.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China;2.College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210003,China
  • Online:2007-09-15 Published:2011-11-22

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Abstract: Textural properties and water holding capacities(WHC)of myosin-collagenous protein and myosin-gelatin mixed gels were studied.The results showed that the values of the hardness,springiness and WHC of myosin-collagenous protein and myosin-gelatin mixed gels were higher than those of pure myosin.The values of the hardness and WHC of myosin-collagenous protein mixed gel were lowest at pH6.5,whilst the value of the springiness was highest.The hardness and WHC of the myosin-collagenous protein mixed gel increased with the ionic strength,whilst the springiness was the opposite.The springiness of myosin-collagenous protein mixed gel could be improved by adding KCl,and the WHC could be improved by adding SPP and TPP.The values of hardness and springiness of myosin-gelatin mixed gel were highest at pH6.5,whilst the value of the WHC was highest at pH6.0.The hardness and springiness of the myosin-gelatin mixed gel increased with the decrease of ionic strength,but the WHC was the opposite.

Key words: myosin, collagenous protein, gelatin, textural properties, water holding capacity