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| Progress in Heat-Induced Gelation Properties of Myofibrillar Proteins |
| JIANG Guo-qing;LIU Ying-li;ZHANG Hui-juan;WANG Jing;LI Wen-cai;PANG Xiao-yi;LI Jia-nan |
| Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China |
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Abstract Myofibrillar proteins are an important group of structural proteins in muscles, which play a significant role in the
quality and characteristics of meat products. The gelation properties of myofibrillar proteins are a determinant of the unique
texture properties, water holding capacity (WHC), emulsifying properties and sensory characteristics of meat products. The
gelation mechanisms and functional proerties affected by various factors of myofibrillar proteins are described in this paper
with the aim of providing useful guidelines for further understanding of the processing performance of meat products.
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2013, Vol. 27 
