Studies On Gelation Properties Of Salt-soluble Protein Of Chicken And The Factors Affecting Functional Characteristics Of Gelation

The gel-forming properties of chicken proteins are one of the most important functional properties in processed poultry products.Heat-induced Gelation of the salt-soluble myofibrillar proteins leads to the fomation of three-dimensional network,which helps to stabilize fat and water and to develop the desired texture in processed poultry products.Any processing or ingredient factors affecting the gelling mechanism will influence the textural and rheological properties of the protein gels and the functional characteristics of processed poultry products.Therefore,lt is necessary to elucidate the gelling properties of the salt-soluble proteins and determine how gel properties are influenced by environmental and processing factors.Thermally induced gelation WHC and textural properties of salt-soluble protein and the factors affecting functional characteristics of heat-induced gelation of CB and CT were studies by orthogonal design test L9(34) in this experiment with fresh chicken breast and chicken thigh.The main results were as follows:1. Effects of CaCl2,MgCl2,ZnCI2,on chicken breast were different. Compared to the control,ZnCI2 resulted in decreased(p<0.01) WHC of Heat-induced Gelation while MgCI2 led to increased WHC of Heat-induced Gelation.pH5.8±0.1,CaCI2 resulted in decreased WHC(p<0.01); pH6.5±0.1,CaCl2 led to increased WHC (p<0.01).Effects of CaCI2,MgCl2,ZnCl2,on chicken thigh were different. Compared to the control,ZnCl2 resulted in decrease(p<0.01) WHC of Heat-induced Gelation. The effect of MgCli on WHC isn't regular. PH6.1±0.1, MgCl2 resulted in decreased WHC of Heat-induced Gelation;PH6.9±0.1,MgCl2 led to increased WHC of Heat-induced Gelation.2.At pH5.8±0.1,The effects of STP,HMP,SP on WHC of Heat-induced Gelation of CB are different.The effects of STP and SP on WHC are significant(p<0.01),HMP has little influence on WHC(p>0.05).The influential order of different polyphosphate types is: SP>STP>HMP; pH6.5±0.1,The effects of STP,HMP,SP on WHC of Heat-induced Gelation are different.The effect of HMP on WHC is significant(p<0.01), STP and SP has little influence on WHC(p>0.05).The influential order of different polyphosphate types is: HMP>SP>STP.pH6.1±0.1 and pH6.9±0.1 ,The effects of STP,HMP,SP on WHC of Heat-induced Gelation of CT are similar. HMP,STP and SP have little influence on WHC(p>0.05).The influential order of different polyphosphate types is: HMP >STP> SP. 3.0.01-0.03 M CaCl2 has a significance effect on hardness of heat-induced gelation of CB(p<0.01),but no effect on spring(p>0.05); 0.01 or 0.03 M CaCl2 has a significance effect on spring of heat-induced gelation of CB(p<0.01),but no effect on harness (p>0.05).STP and SP have a significance effect on hardness of CB(p<0.01),and STP and SP have a effect on spring of CB(p<0.05); SP has a significance effect on harness of CB(p<0.01),whereasSTP,HMP and SP have effects on spring of CB(p<0.05).The biggest hardness and spring of CB are 12.129g(control 8) and 0.674(control 3),respectively. The biggest hardness and spring of CT are 4.6775g(control 8) and 0.647(control 3),respectively. 4.The major protein bands are myosin,actin,myfibrilar fragment on electrophoregrams. The wider myosin band is and the more dark color is,The higher WHC of heat-induced gelation is.