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Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle Protein
Author(s) -
And S. Ke,
Hultin H. O.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09030.x
Subject(s) - chemistry , ionic strength , hydrochloric acid , phosphoric acid , sodium , citric acid , ionic bonding , elasticity (physics) , salt (chemistry) , chloride , chromatography , inorganic chemistry , ion , biochemistry , materials science , composite material , aqueous solution , organic chemistry
Elastic gels with a high moisture content of 88% were prepared at an acidic pH and low ionic strength. The relationship among pH, ionic strength, water‐holding capacity, and fold score of gels was investigated. A decrease of pH from 4.1 to 3.7 or below increased gel elasticity and significantly decreased water loss under pressure ( P < 0.05). In the presence of sodium chloride, gels made at pH 3.5 to 3.7 had decreased elasticity and increased water loss under pressure. Prior freezing increased the water loss of gels under pressure. Gels made with phosphoric acid and hydrochloric acid lost less water under pressure than those made with citric acid. The percentage loss of water from cylindrical gels was inversely related to the height of the cylinders, suggesting that surface effects were involved. These results suggest that net positive charges on the protein molecules at low pH produced electrostatic repulsion, which was a major driving force for water uptake in the low‐salt gels.