A new hypothesis explaining the influence of sarcoplasmic proteins on the water-holding of myofibrils

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There is some consensus in literature that heat-induced denaturation of structural proteins in the myofibrils reduces the water-holding capacity of the meat, which may partly explain the poor water-holding of PSE meat. The role of heat-denatured sarcoplasmic proteins in water-holding is, however, not well understood. Here we propose a new hypothesis that in PSE-like conditions denatured sarcoplasmic proteins aggregate, and form a protein network connected with structural proteins within the myofilaments. This network binds water and restricts shrinkage of the filament lattice and thereby improves the water-holding capacity of myofibrils. In the current study we tested the hypothesis by investigating the effect of denatured sarcoplasmic proteins on the water-holding of myofibrils. Our results on the water-holding capacity of myofibrils were consistent with the new hypothesis. Myofibrils without the presence of sarcoplasm had the poorest water-holding. However, in presence of denatured sarcoplasmic proteins, the water-holding capacity of heat-denatured myofibrils improved significantly. Myofibrils showed similar heat-induced denaturation with or without the presence of sarcoplasm as indicated by Ca2+ ATPase activity while the surface hydrophobicity was higher (P < 0.001) in the presence of denatured sarcoplasmic proteins.
Original languageEnglish
Title of host publicationICoMST 2015 - Think meat, think healthy : Proceedings of 61st International Conference of Meat Science and Technology
Number of pages4
Place of PublicationNantes
Publication date2015
Publication statusPublished - 2015
MoE publication typeD3 Professional conference proceedings
EventInternational congress of meat science and technology - Clermont-Ferrandr, France
Duration: 23 Aug 201528 Aug 2015
Conference number: 61 ICOMST

Fields of Science

  • 416 Food Science

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