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在不同条件下制备了猪背最长肌肌肉蛋白质凝胶。凝胶的粘度和持水力因其所形成的条件不同而有很大的差别，各自的变异性很大。但是，凝胶的粘度和持水力之间存在着强正相关关系。相关系数为０．８６９（Ｐ＜０．０１）。研究结果指出，由于在胶凝过程中蛋白质分子亲水基团的暴露和毛细管力的作用，一些水分被保持在凝胶之中。凝胶的粘度越大，其持水力越强。
Pig muscle of longissimus muscle protein gel was prepared under different conditions. The viscosity of the gel and the water holding capacity vary greatly depending on the conditions it forms and their variability is very high. However, there is a strong positive correlation between gel viscosity and water holding capacity. The correlation coefficient was 0.869 (P <0.01). The results indicate that some of the moisture is retained in the gel due to the hydrophilicity of the protein molecules during gellation and capillary forces. The greater the viscosity of the gel, the stronger its water holding capacity.