| Myofibrillar proteins were the most important salt soluble proteins, which played a very important role in the gel formation of salt soluble protein. Gel of salt soluble myofibrillar proteins leaded to the formation of three-dimensional network, which helped to stabilize fat and water and to develop desired texture in processed meat product. Any processing or ingredient factors affecting the gel formation mechanism would influence the textural and rheological properties of the protein gel and the functional characteristics of different kinds of meat products. The difference among the meats myofibrillar proteins, especially the myosin, contribute to the difference of meat products. The gel functional properties of salt soluble proteins of different kinds of meat was studied here by orthogonal design L9(34) and Mixed regression design in this experiment with chicken breast (CB), beef longissimous dorsi (BLd) and pork longissimous dorsi (PLd). The main research contents were as followed:(1) Effect of temperature, NaCl concentration and pH on gel water-holding capacity (WHC) of salt soluble proteins of CB.(2) Effect of different treatments on gel functional property of salt soluble proteins.(3) Choose the optimum treatment of the salt soluble proteins of CB, BLd and PLd.(4) Effect of different polyphosphates on gel functional property of salt soluble proteins.(5) Choose the optimum polyphosphates of the heat-induced gel of CB, BLd and PLd.The gel functional properties of different kinds of meat were studied here by WHC, rheological properties, ultrastructure, protein concentration and protein composition, there were both theorical and practical meaning to the improvement of meat product. The main result were as followed:1. Increace of NaCl iron strength improved the gel WHC of salt soluble proteins at a certain extent, if is too high to increase the WHC; With the increase of pH, the WHC of gel was also increased. The ultrastructure of gel were more denser and smoother in a optimum temperature (70C), which can bind more water. The functional properties of gel were decreased when the the temperature went beyond 70 C.2. The optimum treatment of CB, BLd and PLd was studied by orthogonal design L9(34). The same meat would not has the same gel properties with different treatments, gel functional properties of CB, BLd and PLd are all best at 0.01M MgCl2, 0.6M NaCl, pH7.0. there was significant difference among the treatments (P<0.01); Gel properties of different kinds of meat were different, CB> BLd> PLd.3. Polyphosphates improved the texture, increased the protein solubility, WHC, Theological properties of heat-induced gel, but the effect of different polyphosphates were different.4.The optimum polyphosphates for gel properties of CB, BLd and PLd was studied.The same meat would not has the same gel properties with different polyphosphates, gel functional properties of CB, BLd and PLd are all best at DSPP0.04g, STPP0.05, HMP0.03g, there was a difference among the treatments (P<0.05) ; gel properties of different kinds of meat were also different, CB) BLd) PLd.5. It was showed that Myosin was the most important functional proteins in salt soluble proteins by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The difference of myosin concentration contributes to the difference of gel functional properties, the more myosin it had, the denser and smoother and more uniform its gel became. But the salt soluble proteins of the same meat that molecular weight(MWT) less than 97.4 kd had no difference .6.The gel properties of different kinds of meat were quite different (P<0.01) . The functional properties of CB gel were best in the three kinds of meat, and functional properties of BLd gel were better than that of PLd. The more content of salt soluble proteins, especially the myosin, the denser , smoother its gel became. This gel can bind more water and fat, in this way, the quality of meat products was improved. PLd had more myosin than BLd, but its gel functional properties...
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