Gelation properties of porcine muscle proteins

摘要: The effects of linearly increasing heating rates (17, 38 and 85°C/hr) protein concentration (10, 20, 30, 40 50 mg/mL) on thermally Induced gels made extracted salt-soluble proteins were evaluated. Gel strength analyses indicated that the force needed to compress muscle decreased when rate was increased. A greater water loss from compressed occurred at concentrations 10 20 mg/mL than 30 mg/mL. Above mg/mL, tended be relatively constant. Protein in expelled water, after compression, less for slower rate, larger as total amount increased with system. SDS gel electrophoresis demonstrated a change some different rates.