The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major

CyTA - Journal of Food

Baowei Cui¹  Yawei Zhang¹  Luqi Wei¹  Zengqi Peng¹  Muneer Ahmed Jamali¹  Teng Hui¹  Shixin Liu¹  Yingjie Bao¹ 

[1] Nanjing Agricultural University;

关键词: Mechanics;    heat-induced gelation;    ionic strength;    gel property;   

DOI  :  10.1080/19476337.2016.1236147

来源: DOAJ

【 摘 要 】

The present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contrast microscopy, transmission electron microscopy, scanning electron microscopy (SEM) and gel properties were determined through water-holding capacity (WHC), gel strength and dynamic rheological test. The results revealed that myofibrillar filaments aggregated and formed larger oligomers by side-by-side interactions when heated from 25 to 65°C. In higher ionic strength at higher pH, the filaments formed a more compact homogeneous network structure and the G′ value was much lower with higher WHC and gel strength, suggesting that the myofibril gel properties could be described by ∆G′. Based on the present study, it is suggested that the desired structural and textural attributes of myofibril gel can be manipulated by temperature, ionic strength and pH.

【 授权许可】

Unknown