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1. Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types.

Author

LÓPEZ-DÍAZ, J. A., RODRÍGUEZ-ROMERO, A., HERNÁNDEZ-SANTOYO, A., SOTELO-MUNDO, R. R., and BARCA, A. M. CALDERÓN

Subjects
*ALLERGENS, *CONFORMATIONAL analysis, *GELATION, *MYOSIN, *QUALITY of pork, *SOY proteins, *PORK industry
Abstract

The article presents a study on the effects of the addition of soy glycinin on the conformation and gel strength of two pork myosin types namely pale, soft, and exudative (PSE) and reddish-pink, firm, nonexudative (RFN) meat. Soy protein reportedly enhances the functionality of myofibrillar proteins extracted from PSE meat in gelation model systems.The results are seen to contribute to a better understanding of myofibrillar and soy protein interactions in heat-induced gelation of pork meat.

Published
2003
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