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| Gel Properties of Mixed Myofibrillar Proteins |
| LI Qingzheng, FENG Ligeng, LUO Yongkang* |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract Temperature is one of the main factors affecting the gel properties of protein. This study researched the changes
in color, gel strength, texture properties and water distribution during heat treatment of single and mixed samples of pork and
silver carp myofibrillar proteins (MP) (pork MP:silver carp MP = 2:0, 1:1, 0:2, m/m) at 70, 80, 90 and 100 ℃ and explored
the difference in gel properties and correlation between single and mixed myofibrillar proteins for the purpose of finding
optimal heating temperature for protein gelation. Result indicated that the 1:1 mixture could combine the properties of pure
protein gels, and improve gel properties of myofibrillar protein. Temperature could affect the gel properties of myofibrillar
protein by influencing water distribution as demonstrated by low field nuclear magnetic resonance. With temperature rising,
the gel properties of myofibrillar protein were enhanced, but it could be degraded at too high temperature. The optimal
heating temperature was 90 ℃.
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2016, Vol. 30 
