Effect of Sodium Tripolyphosphate on Functional Properties of Pork Myofibrillar Protein
YE Lang1, LI Meiliang1, ZHAO Bing2, ZHOU Huimin2, LI Su2, PAN Xiaoqian2, ZHANG Shunliang2,*
1.College of Food Science, Sichuan Agricultural University, Ya’an 625000, China; 2.Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China
Abstract：The objective of this study was to evaluate the effect of different concentrations of sodium tripolyphosphate (STP) on 7 functional characteristics of pork myofibrillar protein (MP) such as emulsifying capacity, emulsion stability and foaming characteristics, and correlation analysis was performed. The results showed that emulsifying capacity, emulsion stability, foaming property, foam stability, gel strength and water-retaining property were increased while surface hydrophobicity was decreased with increasing concentration of STP. The maximum foaming capacity and gel strength were obtained at a STP concentration of 0.3 g/100 mL, whereas the best emulsifying capacity, surface hydrophobicity, gel strength and water-retaining property were obtained at 0.4 g/100 mL. There was a significant positive correlation between foaming capacity and foam stability and emulsifying capacity (P < 0.01), and emulsifying capacity was significantly positively correlated with emulsion stability (P < 0.05). Emulsifying capacity, emulsion stability and foam stability were significantly positively correlated with surface hydrophobicity (P < 0.01) and negatively correlated with gel water-retaining property (P < 0.01). In conclusion, sodium tripolyphosphate could enhance the functional properties of myofibrillar protein and the optimum concentration was 0.3?0.4 g/100 mL. Improving the interfacial properties emulsifying capacity, foaming characteristics and surface hydrophobicity could enhance the gel properties of myofibrillar proteins.
叶 浪，李美良，赵 冰，周慧敏，李 素，潘晓倩，张顺亮. 三聚磷酸钠对猪肉肌原纤维蛋白功能特性的影响[J]. 肉类研究, 2019, 33(1): 1-6.
YE Lang, LI Meiliang, ZHAO Bing, ZHOU Huimin, LI Su, PAN Xiaoqian, ZHANG Shunliang. Effect of Sodium Tripolyphosphate on Functional Properties of Pork Myofibrillar Protein. Meat Research, 2019, 33(1): 1-6.
2019, Vol. 33 
