Heat-induced Gelation Properties of Salt-soluble Proteins from Beef Muscle

Abstract

Abstract: The extraction conditions of salt-soluble protein from beef longissimous dorsi(BLD) muscle with the buffer at different pH values containing different concentration levels of MgCl2 and NaCl were optimized by orthogonal design L9(34) .The results showed that the optimal conditions are MgCl2 0.01 mol/L,NaCl 0.6 mol/L and pH 7.0. Under the conditions,the water holding capability(WHC) of product is 92.25%,and the breaking stress is 14.00 kPa. The effects of pH and NaCl concentraction on and strength of gel are significantly different(p<0.01) ,MgCl2 concentration only affects gel breaking stress. The scanning electromicroscopy showed that the gels with different WHCs have quite different ultrastructures.

Key words: gel, water holding capability, gel strength, ultrastructures, beef

JIN Hong-Guo, PENG Zeng-Qi, ZHOU Guang-Hong. Heat-induced Gelation Properties of Salt-soluble Proteins from Beef Muscle[J]. FOOD SCIENCE, 2008, 29(8): 95-99.

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Heat-induced Gelation Properties of Salt-soluble Proteins from Beef Muscle

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