title: Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities.
abstract: The qualitative characteristics of meat products are closely related to the functionality of muscle proteins. Myofibrillar proteins (MPs), comprising approximately 50% of total muscle proteins, are generally considered to be insoluble in solutions of low ionic strength (< 0.2 M), requiring high concentrations of salt (> 0.3 M) for solubilization. These soluble proteins are the ones which determine many functional properties of meat products, including emulsification and thermal gelation. In order to increase the utilization of meat and meat products, many studies have investigated the solubilization of MPs in water or low ionic strength media and determining their functionality. However, there still remains a lack of systematic information on the functional properties of MPs solubilized in this manner. Hence, this review will explore some typical techniques that have been used. The main procedures used for their solubilization, the fundamental principles and their functionalities in water (low ionic strength medium) are comprehensively discussed. In addition, advantages and disadvantages of each technique are summarized. Finally, future considerations are presented to facilitate progress in this new area and to enable water soluble muscle MPs to be utilized as novel meat ingredients in the food industry.
authors.affiliation: a Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control , Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University , Nanjing , Jiangsu , People's Republic of China.|b College of Food Science and Technology , Nanjing Agricultural University , Nanjing , Jiangsu , People's Republic of China.
authors.forename: Xing
authors.initials: X
authors.lastname: Chen
authors.affiliation: c Key Laboratory of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing , China.
authors.forename: Ron K
authors.initials: RK
authors.lastname: Tume
authors.affiliation: a Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control , Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University , Nanjing , Jiangsu , People's Republic of China.|b College of Food Science and Technology , Nanjing Agricultural University , Nanjing , Jiangsu , People's Republic of China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: a Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control , Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University , Nanjing , Jiangsu , People's Republic of China.|b College of Food Science and Technology , Nanjing Agricultural University , Nanjing , Jiangsu , People's Republic of China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D008460:Meat; D009124:Muscle Proteins / Q000737:chemistry*; D009994:Osmolar Concentration; D012995:Solubility; D014867:Water / Q000737:chemistry
chemical_list: D009124:Muscle Proteins; D014867:Water
keywords: Myofibrillar protein; functionality; low ionic strength; solubility; water