The influence of pH on the protein net charge 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 in the myofibrillar protein system. In order to prove this theory, the effect of pH on the binding of negatively and positively charged dye ions by myofibrils was studied. The results support the explanation derived from the electrostatic theory of swelling. The dissociation of the imidazolium group of histidine in the myofibrillar protein seems to be of particular importance for water-holding and swelling of meat.