Investigating the effects of some additives on functional properties of beef myofibrillar proteins

In the meat industry, proteins play a big role in the production stages of meat and meat products. The structural and functional properties of proteins affect the final form of the product, and therefore it is the purpose of the meat industry to make maximum use of the properties of the proteins and to obtain the perfect product. Many studies have been conducted to improve the functional properties of proteins such as emulsion capacity, water absorption / retention capacity, oil absorption / retention capacity, foaming properties. In this study, it was investigated how salt (NaCl) and phosphate (PO43- ) affect the functional properties of miyofibrillar proteins at different pHs. The amount of protein, salt and phosphate used in the study were calculated according to the amounts found and used in the production of products in the meat industry. SDS-PAGE gel electrophoresis was performed to qualitatively evaluate the proteins after isolation. From protein functional features; emulsion activity and stability, foam capacity and stability, water absorption capacity and oil absorption capacity were examined. Considering emulsifying properties of proteins, the results of the control goup (plain protein); EAI (emulsion activity index) was 4,98 m² / g and ESI (emulsion stability index) was 128,3 minutes. In the combination of protein, NaCl and Phosphate; EAİ 8.51 m² / g protein was found to be the highest at pH 10. The highest ESI result was 230,8 minutes at pH 8 in combination of protein and salt. The presence of salt and phosphate was found to significantly improve the emulsifying properties of proteins. Considering the water absorption capacity, the result of the control goup was determined as 0,8 ml of water / g protein. With the combination of protein and phosphate, the highest result was 1,9 ml water / g protein at pH 6 and pH 8. Salt and phosphate increase the water absorption capacity by providing the proteins to swell. For fat absorption capacity, the result of the control goup was determined as 5,4 ml fat / g protein. The highest result was found as 8,3 ml fat / g protein at pH 6 in the environment where protein and phosphate were found. Considering the foaming properties, the results of the control goup, the foam capacity (FC) was 40%, and the foam stability (FS) was 20%. In the environment where protein, salt and phosphate were found, the highest FC was found to be 90% at pH 10. The highest FS result was found to be 100% in protein and salt / protein and phosphate media, at pH 4.