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| Effects of Heating Time and Glucono-δ-lactone on Gel Properties of Porcine Myofibrillar Protein |
| CHEN Hong-sheng;KONG Bao-Hua;WANG Yu |
| 1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China；
2. College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract The effects of heating time and glucono-δ-lactone (GDL) addition on gel properties of porcine myofibrillar
protein (MP) were examined. The best water-holding capacity (WHC), hardness, cohesiveness and resilience of MP gels
were obtained by GDL addition at a level between 1.5% and 2.0% and heat treatment for 30 min (P＜0.05). Meanwhile,
the minimum whiteness was found after heat treatment for 30 min. Heating time did not significantly infulence gel
springiness (P＞0.05). However, this texture paprameter gradually rose with increasing amount of added GDL and
reached a plateau at 1.5%.
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2013, Vol. 27 
