Study On Solubility And Gel Functionalities Of Salt-Soluble Proteins From Muscles

Pork, chicken and beef are main raw materials in meat products processing. Meat proteins are roughly divided into three groups, water-soluble, salt-soluble and insoluble, according to their solubility. Main components of salt-soluble proteins are myofibrillar and sarcoplasmic proteins. Heat-induced gel formability of salt-soluble proteins is one of the most important functionalities in all comminuted and restructured meat products during thermal processing, and has an extremely essential effects on functionabilities and sensory qualities of these meat products. Therefore studies .on their solubility and gel properties have been concerned greatly. Our objective was to determine effects of ionic strength, pH, ZnCl₂, CaCl₂, MgCl₂ and polyphosphate mixtures on the solubility, the gel water-holding capacity(WHC) and rheological properties of salt-soluble proteins from chicken breast and thigh, pork and bovine longissimus dorsi, compare differences between the functionabilities of salt-soluble proteins from the raw materials, examine hydrolysis of tetrasodium pyrophosphate(TSPP), disodium pyrophosphate(DSPP), sodium tripolyphosphate(STPP) or sodium hexametaphosphate(HMP) inse muscles by use of ³¹P nuclear magnetic resonance(NMR), investigate effects of the hydrolysis of the polyphosphates on gel WHC so as to provide theoretical directions for meat products processing. The results were described as follows.1 .The variations of the solubility and the gel WHC between salt-soluble proteins were dependent on extractive conditions of chicken breast and thigh. The gel WHC of salt-soluble proteins from chicken thigh treated with ZnCl₂ and polyphosphate mixtures was higher than that from chicken breast. The gel WHC of salt-soluble proteins from chicken thigh treated with MgCl₂ and polyphosphate mixtures was less than(or similar to) that from chicken breast. In combinations of CaCl₂ and polyphosphate mixtures the gel WHC from chicken breast and thigh was relied on pH of extraction.2.In system of 0.6M NaCl and polyphosphate mixtures effect of ZnCl₂ and MgCl₂ on the gel WHC from chicken breast and thigh was bigger on extent than that any sorts of polyphosphates, and the WHC decreased with the increase of ZnCl₂ levels (P<0.05) . At pH6.5 the gel WHC from chicken breast and thigh increased with MgC₂ levels,...