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1、FactorsInfluencingGelFormationbyMyofibrillarProteinsinMuscleFoodsXiangDongSunandRichardA.HolleyAbstract:Considerableresearchhasbeendonetobetterunderstandthebasisforgelformationbymyofibrillarproteins(MPs)inefforttomanufactureacceptableprocessedmeatswithlowercostandmoredesirablenutritional
2、characteristics.Resultsfromresearchavailableindicatethatthereisnosubstituteforthemyofibrillarproteinmyosiningelformationbyproteinsfromawidevarietyofanimalandfishspecies.Thisreportconsolidatesinformationondeterminantsofproteingelformation,examiningtypesofmusclesandfibers,thespeciesinfluenc
3、e,andinteractionsoftheMPsactinandmyosinwitheachotherandwithfat,gelatin,starch,hydrocolloids,someproteinsoy,whey,andnonproteinadditivessuchasphosphatesandacidifiers,andtheinfluencesofpH,ionicstrength,ratesofheating,anditsabsence,proteinoxidation,aswellastheuseoftransglutaminaseandhighhyd
4、rostaticpressure.Itisofinterestthatmyosinalonewillformacceptablegels.GelformationbyMPsisoptimizedatpH6,anionicstrengthof0.6M,andat60to70◦C.Theobservationsthatcollagen-derivedgelatincanreducetherubberytextureoflow-fatproductsandthatsolubilizationofMPsisnotalwaysessentialforgelformation
5、,andtheobservationthatgoodgelscanbeformedintheabsenceofsalt,areexcitingdevelopmentsthatshouldbeconsideredaspressuremountstocontinuetoreducefatandsaltinthediet.Introduction1992;Lanandothers1995a,1995b;Boyerandothers1996a,Itiswellknownthatmyofibrillarproteins(MPs)aremainly1996b).Gelation
6、ofmuscleproteininvolvespartialdenaturationresponsibleforthetexturalpropertiesofprocessedmeatproductsfollowedbyirreversibleaggregationofmyosinheadsthroughfor-(Yasuiandothers1980;Asgharandothers1985).MPsaregenerallymationofdisulfidebondsandhelix-coiltransitionsofthetailextractedininterme
7、diateorhigh-ionic-strengthbuffer,andsoarepartofthemolecules,resultingina3-dimensionalcross-linkedreferredtoassalt-solubleproteins(SSP).Theyconstituteaboutnetworkstructure(Samejimaandothers1981;Smithandothers55%to60%ofthetotalmuscleprotein,or10%oftheweightof1988;SharpandOffer1992;Stone
8、andSt
