Effect And Its Mechanism Of Sodium Alginate Molecular Weight On The Water Holding Capacity Of Myofibrillar Protein Gels

Myosin(M) and actomyosin (AM), as the major components of myofibrillar protein (MP), play an important role on the gelling properties of meat products. The substitution of polysaccharide for fat is an essential technical approach in the progress for developing low-fat meat products. Polysaccharides with various molecular properties have different influences on the gelling properties of proteins. This paper chose sodium alginate (SA) with three kinds of molecular weight (2660% 3890 and 4640 KDa) as fat substitute.The effects of molecular weight of SA on the water holding capacity (WHC) of mixed heat-induced meat proreins gel systems were investigated, and its mechanism was also explored. The rasults showed that:(1) The WHC of M, AM and MP gels improved significantly (P<0.05) with the increase of concentration and molecular weight of S A.(2) The turbudity of M, AM and MP sols was increased with the the increase of concentration and molecular weight of SA, while the surface hydrophobicity was decreased, indicated that the inter-aggregation of proteins; and h-SA could significantly improve (P<0.05) the thermal stability of M, AM and MP sols.Which resulted in the increase of WHC.(3) Electrostatic interactions and hydrogen bonding were mainly responsible for the WHC of M-SA、AM-SA and MP-SA systems.(4) M, AM and MP gels could form more porous networks as the molecular weight of SA increased. Which provided more space for storing water and resulted in the increase of WHC.(5) The propertie of MP-SA sols (the surface hydrophobicity) and gels (WHC and microstructure) were mianly depended on M.(6) It is interesting to select high-efficiently SA for developing low-fat meat products.