THE INFLUENCE OF PH ON THE PROTEIN NET CH ARGE IN THE MYOFIBRILLAR SYSTEM

The influence of pH on water-holding capacity and swelling of meat can be explained by the electrostatic theory of swelling, which is basing on the interaction between positively and negatively charged groups i n the myofibrillar protein system. In order to prove this theory, the effect of pH on the binding of negatively and positively charged dye i ons by myofibrils was studied. The results support the explanation der ived from the electrostatic theory of swelling. The dissociation of th e imidazolium group of histidine in the myofibrillar protein seems to be of particular importance for water-holding and swelling of meat.