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《Food Science and Technology》 2008-01
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Effects of ionic strength and pH values on the characteristics of heat-induced gelation of myofibrillar proteins

GUO Shi-liang1,ZHAO Gai-ming1,WANG Yu-fen2,ZHANG Chun-hui2,HAO Hong-tao1(1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;2.Shineway Group,Luohe 462000)  
Effects of ionic strength and pH values on the characteristics of heat-induced gelation of myofibrillar proteins from longissimus dorse of pigs were studied as the signals included gel hardness,springiness,cohesiveness,gumminess,resilience and water holding capacity(WHC) .Results showed that ionic strength and pH values did not affected different gel characteristics in the same way.Comprehensively speaking,better gel is prone to form when the ionic strength is 0.5,while the pH value between 6.5 and 7.0.Variance seemed to exist in mechanism of gel formation under different circumstance.Correlations between each pair of gel hardness,springiness,gumminess,and WHC were of statistical significance(P0.05) and researches may take them as the main signals when study myofibrillar proteins gel.
【Fund】: 河南省科技厅项目(0611022800)。
【CateGory Index】: TS201.21
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