Effect of NaCl concentration on the functional properties of myofibrillar protein-edible gum mixtures

Carrageenan, flaxseed gum, xanthan gum and konjac gum were added to the myofibrillar protein at the concentration of 0.25% ( W/W) , respectively.The emulsifying ability and gel textural properties of the prepared mixtures under various concentrations of NaCl ( 0 ~ 0.6mol /L) were determined to elucidate the effect of NaCl concentration on the functional properties of myofibrillar protein-edible gum mixtures.The results showed that the emulsifying ability, the hardness and water- holding of the myofibrillar protein- edible gum mixtures were significantly increased ( p < 0.05) when the NaCl concentration ranged from 0 to 0.4mol /L and reached the max at0.4mol /L NaCl, while the emulsifying ability, the hardness and water- holding decreased when the NaCl concentration increased to 0.6mol /L.The springiness and whiteness values of the myofibrillar protein- edible gum mixtures were always increased when the concentration of NaCl increased from 0 to 0.6mol /L.The results revealed that the NaCl concentration displayed a significant impact on the functional properties of myofibrillar protein-edible gum mixtures.