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Forces involved in mixed pork myofibrillar protein and calcium alginate gels

Calcium alginate (CA) gels containing pork myofibrillar protein (MP) were prepared at pH 5.2-6.2, at 25 and 92 o C. Molecular interactions in CA/MP composite gels were examined by determining the effects of 5 M urea, 0.5 M NaCl, 0.5 M NaSCN, 10% propylene glycol, and 0.2 M 2-mercaptoethanol on gel strength. CA gel strength was increased by MP at pH 5.2-5.5 and destabilized above pH 5.5. Heating at 92 o C generally promoted CA gelation