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KMID : 0380619840160030353
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 3 p.353 ~ p.357
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Succinylation of Myofibrillar Protein of PSE(pale , soft , exudative) Porcine Muscle and it ´ s Functional Characteristics
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Abstract
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The myofibril prepared from PSE (pale, soft, exudative) porcine meat was modified by reacting with succinic anhydride and the chemical and functional properties of modified myofibrils were investigated. No Ca^(2+) and Mg^(2+) ATPase activity were observed irrespective of the degree of succinylation. Isoelectric point of the succinylated myofibril changed to around pH 3 from the pH 5 of unmodified myofibril. Salt soluble property was not affected by changing the salt concentration. The modified myofibril in aqueous solution did not coagulate during heating at 98℃ for 10 min. Water absorption ability was not improved but emulsion capacity was improved a little by succinylation.
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