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KMID : 0380619910230040428
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 4 p.428 ~ p.432
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Effect of NaCl , Phosphate and pH on the Functional Properties of a Mixed System of Pork Myofibrillar and Plasma Proteins
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Abstract
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This study was carried out to investigate the effect of NaCl, pH and phosphate on the functional properties of a mixed system of plasma protein and myofibrillar proteins. The solubility of plasma protein, myofibrillar protein and the mixture (plasma+myofibrillar protein) increased according to the increase of NaCl concentration (0∼4%) and pH (4∼8). The solubility, emulsifying activity and capacity of the mixture were lower than those of plasma protein, whereas higher than those of myofibrillar protein. The gel strength of the mixture and myofibrillar protein showed a significant increase when NaCl concentration was increased from 2 to 3%. The gel strength of myofibrillar protein increased about four times when 0.3% polyphosphate added to the sample containing 2% NaCl, whereas the moisture loss of the mixture and myofibrillar protein decreased significantly. The gel strength of plasma protein, myofibrillar protein and the mixture increased slightly at 3∼5% protein concentration, whereas the gel strength of those increased significantly as the protein concentration increased from 5 to 9%.
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