Abstract:

The emulsion and gelation capabilities of myofibrillar protein (MP) during the addition of glucono-δ-lactone (GDL) at various concentrations (0.5%, 1.0%, 1.5% and 2.0%) were investigated. Results showed that the emulsion and gel capabilities were greatly improved by GDL (P＜0.05) and no significant difference among different doses was observed. The whiteness of gel exhibited a decrease due to the increasing concentration of GDL. Meanwhile, the addition amount of GDL exhibited an obvious effect on water-holding capacity (WHC). No obvious effect of GDL with the addition less than 0.5% on WHC was observed; in contrast, a significant improvement of WHC was determined due to the addition of GDL ranged within 0.5%— 2.0%. In addition, the hardness, gumminess and resilience exhibited a reduction while the addition of GDL was ranged within 0.5% — 1.0% and then exhibited an increase while the addition of GDL was ranged within 1.5% — 2.0%. However, the adhesiveness exhibited a decrease at all conditions. Based on the comprehensive analysis, the best functional property of MP was achieved by the addition of 1.5% GDL.

Key words: myofibrillar protein (MP), glucono-δ-lactone (GDL), gelation