EFFECT OF PYROPHOSPHATES ON HEAT-INDUCED GELATION PROPERTIES OF MYOSIN FROM RABBIT SKELETAL MUSCLES

摘要

IntroductionMyosin is a large, fibrous protein with a molecular weight of about 500,000. It is the most abundant and important myofibrillar component (Xiong, 1997). As the main protein extracted from meat when salt is added, myosin heat-induced gelation play a critical role in the texture, sensory properties, water holding capacity (WHC) in the processing of comminuted meat products. Pyrophosphates(PP) are used widely during the protein extraction as buffer(Xiong et al.,2000), however few literature has reported its effect on the heat-induced gelation properties of proteins, and the conclusions conflicted. The objective of this study was to explore the effect of pyrophosphates on the heat-induced gelation properties of myosin from rabbit skeletal muscles.