The influence of calcium chloride, adenosine triphospate and lysosomal enzymes on water holding capacity of myofibrillar proteins

Abstract

The influence of calcium chloride (CaCI2), adenosine triphosphate (ATP) and lysosomal enzymes independently and in combinatin on water holding capacity (WHC) of beef myofibrillar proteins was studied. CaCl2 or ATP decreased WHC at both pH 5.5 and 7.0. The WHC of samples treated with a mixture of CaCl2 and ATP was less than that of untreated proteins. The WHC of samples treated with lysosomal enzymes was enhanced by adding ATP, CaCl2 and a mixture of the two.