1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures.

In this study 1,5-glucono-δ-lactone was used to achieve acid-induced gelation of myofibrillar proteins at 4 °C. The characteristics of the myofibrillar gels were investigated by measuring Young's modulus and springiness. The effects of addition of sodium chloride and tetrasodium pyrophosphate on gel characteristics were also studied. Sodium chloride increased the Young's modulus of myofibrillar protein gels in the presence and absence of 1,5-glucono-δ-lactone, while tetrasodium pyrophosphate had no observable effect on the gels until the pH decreased to 4.1, when the Young's modulus was enhanced.