Effect of Solution Conditions on Solubility and Heat-induced Gel Strength of PSE Porcine Myofibrillar Proteins

doi:10.7506/spkx1002-6300-201005009

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 35-39.doi: 10.7506/spkx1002-6300-201005009

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Effect of Solution Conditions on Solubility and Heat-induced Gel Strength of PSE Porcine Myofibrillar Proteins

SHANG Yong-biao1,2，LI Hong-jun1,2，XIA Yang-yi1,2，CHEN Zong-dao1,2,*

1. College of Food Science, Southwest University, Chongqing 400716, China ；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China)

Received:2009-04-21 Revised:2009-08-21 Online:2010-03-01 Published:2010-12-29
Contact: CHEN Zong-dao1,2,* E-mail:chenzd@swu.edu.cn

Abstract

Abstract:

Pork longissimus dorsi muscles of normal and PSE quality were sampled to investigate the effects of solution conditions such as pH as well as NaCl and sodium tripolyphosphate (TPP) concentration on the solubility and heat-induced gel strength of porcine myofibrillar proteins by the analyses of absorbance, textural properties and SDS-PAGE profile. Results showed that pH, NaCl and polyphosphate concentration all had a significant effect on the above parameters of porcine myofibrillar proteins (P ＜ 0.05), and high protein solubility achieved by the adjustment of solution conditions favored the improvement of functional properties of PSE porcine myofibrillar protein.

Key words: PSE pork, solubility, gel strength

CLC Number:

TS251.1

SHANG Yong-biao1,2，LI Hong-jun1,2，XIA Yang-yi1,2，CHEN Zong-dao1,2,*. Effect of Solution Conditions on Solubility and Heat-induced Gel Strength of PSE Porcine Myofibrillar Proteins[J]. FOOD SCIENCE, 2010, 31(5): 35-39.

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Effect of Solution Conditions on Solubility and Heat-induced Gel Strength of PSE Porcine Myofibrillar Proteins

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