Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types

Authors

  • J. A. LÓPEZ-DÍAZ,

    1. Authors López-Díaz, Sotelo-Mundo, and Calderón de la Barca are with the Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Sonora 83000 México. Authors Rodríguez-Romero and Hernández-Santoyo are with the Instituto de Química, Univ. Nacional Autónoma de México, Ciudad Univ., México DF 04510, México. Direct inquiries to author Calderón de la Barca (E-mail: amc@cascabel.ciad.mx).
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  • A. RODRÍGUEZ-ROMERO,

    1. Authors López-Díaz, Sotelo-Mundo, and Calderón de la Barca are with the Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Sonora 83000 México. Authors Rodríguez-Romero and Hernández-Santoyo are with the Instituto de Química, Univ. Nacional Autónoma de México, Ciudad Univ., México DF 04510, México. Direct inquiries to author Calderón de la Barca (E-mail: amc@cascabel.ciad.mx).
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  • A. HERNÁNDEZ-SANTOYO,

    1. Authors López-Díaz, Sotelo-Mundo, and Calderón de la Barca are with the Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Sonora 83000 México. Authors Rodríguez-Romero and Hernández-Santoyo are with the Instituto de Química, Univ. Nacional Autónoma de México, Ciudad Univ., México DF 04510, México. Direct inquiries to author Calderón de la Barca (E-mail: amc@cascabel.ciad.mx).
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  • R. R. SOTELO-MUNDO,

    1. Authors López-Díaz, Sotelo-Mundo, and Calderón de la Barca are with the Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Sonora 83000 México. Authors Rodríguez-Romero and Hernández-Santoyo are with the Instituto de Química, Univ. Nacional Autónoma de México, Ciudad Univ., México DF 04510, México. Direct inquiries to author Calderón de la Barca (E-mail: amc@cascabel.ciad.mx).
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  • A. M. CALDERÓN DE LA BARCA

    1. Authors López-Díaz, Sotelo-Mundo, and Calderón de la Barca are with the Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Sonora 83000 México. Authors Rodríguez-Romero and Hernández-Santoyo are with the Instituto de Química, Univ. Nacional Autónoma de México, Ciudad Univ., México DF 04510, México. Direct inquiries to author Calderón de la Barca (E-mail: amc@cascabel.ciad.mx).
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Abstract

ABSTRACT The pale, soft, and exudative (PSE) condition in pork meat has been associated with protein dena-turation that leads to loss of functional properties. The effect of soy glycinin addition to model systems of actomyosin from PSE or normal meat on biophysical properties was evaluated. Although the functional properties depended on actomyosin concentration, a 75% actomyosin/25% glycinin mixture presented acceptable properties with both types of actomyosin. This combination was used to investigate protein-protein interactions. Gel strength correlated with intermediate a-helical content and protein aggregation. Changes in protein secondary structure probably added to protein denaturation appear to be necessary to improve gelation and water retention in PSE actomyosin-glycinin combinations.

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