본 연구는 식품산업 특히 육가공산업에 돈혈액의 이용을 위하여 NaCl, pH, phosphate가 혈장단백질과 근원섬유단백질 혼합물의 기능성에 어떠한 영향을 미치는지를 규명하고자 실시하였다. 각 단백질의 용해성은 NaCl 농도($1{sim}4%$)와 $pH(4{sim}8)$가 증가함에 따라 증가하였다. 혼합물(plasma+myofibrillar)의 용해성, 유화활성, 유화력은 혈장단백질 보다는 낮았으나 근원섬유단백질 보다는 높았다. 혼합물과 근원섬유단백질은 NaCl 농도가 2%에서 3%로 증가할 때 gel 강도가 현저히 증가하였다. 0.3%, polyphosphate를 첨가시 근원섬유단백질의 gel 강도는 약 4배 증가하였으며, 근원섬유단백질과 혼합물의 수분손실량이 크게 감소하였다. $3{sim}5%$ 단백질농도에서 각 단백질의 gel 강도는 서서히 증가하였으나 $5{sim}9%$에서는 단백질농도가 증가함에 따라 gel 강도가 크게 증가하였다.
This study was carried out to investigate the effect of NaCl, pH and phosphate on the functional properties of a mixed system of plasma protein and myofibrillar proteins. The solubility of plasma protein, myofibrillar protein and the mixture (plasma+myofibrillar protein) increased according to the increase of NaCl concentration ($0{sim}4%$) and pH $pH4{sim}8$). The solubility, emulsifying activity and capacity of the mixture were lower than those of plasma protein, whereas higher than those of myofibrillar protein. The gel strength of the mixture and myofibrillar protein showed a significant increase when NaCl concentration was increased from 2 to 3%. The gel strength of myofibrillar protein increased about four times when 0.3% polyphosphate added to the sample containing 2% NaCl, whereas the moisture loss of the mixture and myofibrillar protein decreased significantly. The gel strength of plasma protein, myofibrillar protein and the mixture increased slightly at $3{sim}5%$ protein concentration, whereas the gel strength of those increased significantly as the protein concentration increased from 5 to 9%.
