关键词: 猪肉肌原纤维蛋白凝胶, 保水性, 弛豫, pH

Abstract:

【Objective】 The objective of this study is to discuss the effect of pH on the water holding capacity (WHC) and water mobility of pork myofibrillar protein heat-induced gelation. 【Method】 Myo?brillar proteins were extracted from porcine muscle, and their heat-induced gelation water properties were characterized using low-?eld nuclear magnetic resonance (NMR) T2 relaxometry. The WHC of the system was determined by centrifugation method. 【Result】 The NMR data was fitted to four components, which were merged into three states of water, i.e. immobile, mobile and free water. T2 relaxation time, peak area, and WHC which attribute to mobile water increased as pH away from pI, the principal components analysis result showed that the sample near pI clustered differently from others. 【Conclusion】 Improvement of WHC could be ascribed to the increasing of the mobile water, and the possible increase of the myo?brilar protein gel network pore diameter may leads to more water could be entrapped.

Key words: pork myofibrillar protein gel, water holding capacity (WHC), relaxation, pH