Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein
Corresponding Author
Zhuang-Li Kang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Correspondence
Zhuang-Li Kang, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Email: [email protected]
Contribution: Conceptualization, Data curation, Methodology, Project administration, Supervision, Validation, Visualization, Writing - review & editing
Search for more papers by this authorLing-hui Kong
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorZai-shang Gao
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorYan-ping Li
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Food Technologies Faculty of Sumy, National Agrarian University, Sumy, Ukraine
Contribution: Funding acquisition, Project administration, Writing - review & editing
Search for more papers by this authorXiang Li
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Data curation, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorHan-jun Ma
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Validation, Writing - original draft
Search for more papers by this authorCorresponding Author
Zhuang-Li Kang
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Correspondence
Zhuang-Li Kang, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Email: [email protected]
Contribution: Conceptualization, Data curation, Methodology, Project administration, Supervision, Validation, Visualization, Writing - review & editing
Search for more papers by this authorLing-hui Kong
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorZai-shang Gao
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Conceptualization, Supervision, Writing - review & editing
Search for more papers by this authorYan-ping Li
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Food Technologies Faculty of Sumy, National Agrarian University, Sumy, Ukraine
Contribution: Funding acquisition, Project administration, Writing - review & editing
Search for more papers by this authorXiang Li
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Data curation, Methodology, Supervision, Writing - review & editing
Search for more papers by this authorHan-jun Ma
School of Food Science, Henan Institute of Science and Technology, Xinxiang, PR China
Contribution: Conceptualization, Formal analysis, Investigation, Methodology, Validation, Writing - original draft
Search for more papers by this authorAbstract
Effects of increasing in temperature (56 and 72℃) and NaCl (1%–3%) content on the particle size, zeta potential, gel properties and water distribution of pork myofibrillar protein were studied. At the same NaCl content, the particle size, zeta potential, whiteness and hardness of myofibrillar protein gel at 72℃ were increased significantly compared to 56℃, whereas the cooking yield was decreased significantly (p < .05). At the same temperature, the particle size of myofibrillar protein was decreased significantly with increasing NaCl, whereas the whiteness, cooking yield, and hardness of gel were increased significantly (p < .05). In addition, the mobility of water in the cooked myofibrillar protein gel was decreased with increasing NaCl content and temperature. Overall, increasing the temperature and the NaCl content led to improve gel properties and water holding capacity of myofibrillar protein.
Novelty impact statement
Increased the salt and temperature, particle size, zeta potential of pork myofibrillar protein were increased significantly, the fluidity of water was decreased, and then a better gel network was formed.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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