Static rheological properties of chicken myofibrillar protein

The influences of concentration, temperature, pH and ionic strength on the static rheological properties of myofibrillar protein (MP) were studied using the rotational rheometer.K (viscosity coefficient) and n (flow index) were calculated following the power law.The results showed that the shear stress values of the MP solutions increased with higher MP concentration and ionic strength, whilst increased and then decreased with the rise of temperature and pH value.K and n values were influenced by protein concentration, temperature, pH and ionic strength.The maximum n value of MP solutions was 0.463 and the minimum was 0.162 when MP solution concentration was 30mg/mL, pH was 6.0 and ionic strength was 0.6.The n value decreased with higher MP solution concentration and ionic strength, which meant pseudoplastic properties of MP solutions increased along with higher MP solution concentration and ionic strength.