Study On Effect Of Recombination On Functionalities Of Salt-Soluble Proteins From Pork

The salt-souble proteins(SSP) heat-induced gelation is very important to the texture, water holding(WHC) and other characters of meat products. The characters of gel are influenced by pH, protein concentration, ionic condition and additives. This study took the pork as material. The effects of NaCl, CaCl2, MgCl2 and bovine plasma proteins (BPP) on functionalities of SSP were studied, such as rheological properties, cooking loss, WHC, gel strength and hardness. The detailed contents and results are shown as follows:1 Study on effects of NaCl, CaCl2 and MgCl2 on functional properties of SSP from porkThe effects of NaCl, CaCl2 and MgCl2 on rheological properties were investigated. The results showed that NaCl, CaCl2 and MgCl2 significantly improved cooking loss, WHC, gel strength and hardness of SSP heat-induced gelation by influencing activity of cathepsin (P <0.01). SSP heat-induced gelation had the lowest cooking loss and the highest WHC and gel strength under the combination of 0.6M NaCl-0.03M CaCl2-pH 6.5 and 0.6M NaCl-0.01M MgCl2-pH 6.5, respectively.2 Study on effect of BBP(bovine plasma protein) on functional properties of SSP from porkEffects of BBP supplementations, pH value, heating method, heating time and stirring on functionalities of SSP heat-induced gelation were investigated. The results showed that BBP could improve functional properties of SSP gel due to endogenous TGase. The optimum technological parameters were as follows:BBP:0.9%; pH value:6.5; heats method:two stage heating; pre-incubation (at 40℃):1 h; stirring:without stirring. It was also discovered that the cooking loss, WHC, gel strength and hardness of SSP gel added 0.9% BBP were equivalent to those of SSP added 0.125% TGase.3 Comparative study on effects of BBP and MTG on functional properties of emulsion-type sausageBBP could improve functional properties of emulsion-type sausage. By comparative studying on effects of BBP and MTG on functional properties of emulsion-type sausage, it was showed that the process yield, total expressible fluid, gel strength and gel hardness of emulsion-type sausage added 2.205% BPP were equivalent to those of emulsion-type sausage added 0.228% MTG.. The colour L*, a* and b* value of emulsion-type sausage added MTG were lower than those of emulsion-type sausage added BBP. Using BBP instend of MTG to improve functional properties of emulsion-type sausage could greatly decreased production cost.