Abstract
The objective of this study was to explore the influencing factor and variation of emulsifiability of myofibrillar protein from Duolang sheep.The effects of temperature, p H, myofibrillar protein concentration and Na Cl concentration on the emulsification of myofibrillar protein from Duolang sheep were studied with single factor test method, selecting the emulsifying activity index ( EAI) and emulsifying stability index ( ESI) as indicators. Results showed that EAI and ESI increased at first and then decreased with the rise of temperature, reaching the maximum of 60℃, respectively 0.02m2/ g and 63.21%. When p H was 5, EAI reached a maximum value of 0.04m2/ g and the maximum ESI was reached when p H was 6.EAI and ESI first increased and then decreased with the rising of Na Cl concentration, reaching the maximum at 0.4mol / L, respectively 0.04m2/ g and 50.40%. EAI significantly decreased ( p < 0.05) as myofibrillar protein concentration increased ( p < 0.05) , and ESI reached a maximum value of 49.55%when the myofibrillar protein concentration was 2.0mg / m L. This research provided a theoretical basis for the application of Duolang lamb myofibrillar protein in food processing industry.
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