Abstract: Gel properties of porcine myofibrillar protein (MP) after heat treatment at varying temperatures (50, 60, 70, 80 ℃and 90 ℃) were investigated. The results showed that gels prepared at 70 or 80 ℃ had a better water holding capacity (WHC) compared with those at other temperatures; gels prepared at 50 or 60 ℃ had a darker color, while those at higher temperatures had similar color (P＞0.05). The hardness and chewiness rose at the beginning of heating and then decreased with increasing temperature; the best functional properties were obtained at a temperature ranging from 70 to 80 ℃. Turbidity first went up with increasing temperature and then changed little when the temperature was above 70 ℃. SDS-PAGE studies indicated that visible 45－65 kD bands appeared when the temperature reached 70 ℃ or higher, suggesting the occurrence of partial protein degradation. Thus, MP gels formed at a temperature between 70 ℃and 80 ℃ have better functional properties.

Key words: myofibrillar protein, heating, functional properties, gelation