Influence of edible gums on the functional properties of pork myofibrillar protein

Carrageenan, flaxseed gum, xanthan gum and konjac gum were added to pork myofibrillar protein solution at different concentrations.The emulsifying ability, gel textural properties, water- holding capacity and whiteness value were determined to elucidate the effects of edible gums on the functional properties of pork myofibrillar protein.The results showed that the emulsifying ability, gel hardness and springiness as well as water- holding capacity of the myofibrillar protein were increased with the addition of edible gums (p < 0.05) ;but the gel whiteness values decreased.The result revealed that the addition of edible gums had a significant impact on functional properties of myofibrillar protein.