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

The gel-forming properties of Beef proteins are one of the most important functional properties in processed livestock products. Heat-induced Gel of the salt-soluble proteins leads to the formation of three-dimensional network, which helps to stabilize fat and water and to develop the desired texture in processed livestock 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 livestock products. Therefore, It 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 gel WHC and textural properties of salt-soluble protein and the inner factors affecting functional characteristics of heat-induced gel of BL was studies by orthogonal design test L27 (313) in this experiment with fresh Beef Longissimus dorsi. The main results were as follows:1. At pH 7.0, the effects of STP was significant. Compared to the control, STP resulted in increased WHC and fracture force of Heat-induced Gel (P<0.05) and resulted in increased hardness of Heat-induced Gel (P<0.01) while APP led to no influence on Heat-induced Gel characteristic. The biggest WHC .. hardness and fracture force of Heat-induced Gel are 95.64% (control5) , 13.538KPa (control 3) and 5.776 10-6KPa (control 6) .respectively.2.At pH 7.0, The effects of SP was more significant. Compared to the control, SP resulted in increased WHC and springness of Heat-induced Gel (P<0.01), and resulted inincreased rheology and hardness of Heat-induced Gel (P>0.05) . The biggest WHC andspringness of Heat-induced Gel are 100% (control 27) and 0.891 Kpa (control23) .respectively. The biggest hardness, share force and share stress at fracture ofHeat-induced Gel are 23.646 Kpa (control 26) , 12.05 10-6 Kpa (control 26) and 28.33 10-6Kpa (control 13) respectively.3.The major protein bands are myosin, actin, myfibrillar protein fragment andsarcoplasmic protein fragment on electrophore-grams. The thinner sarcoplasmic proteinfragment band is and the more lighter color is, The higher peculiarity of heat-induced gelis. The Salt soluble protein bands in the same electrophoresis gram had differentcharacteristic of Heat-induced Gel.