Journal
MEAT SCIENCE
Volume 93, Issue 3, Pages 469-476Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.11.002
Keywords
Myofibrillar proteins; Soy proteins; pH treatment; Emulsion; Gel
Categories
Funding
- NRI/CSREES/USDA [2008-35503-18790]
- National Key Technology R&D Program of China in the 12th Five-Year Plan [2012BAD28B04]
- Innovation Research Program of Jiangnan University [JUSRP111A29]
Ask authors/readers for more resources
Alkali (pH(12)) and acid (pH(1.5)) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6 M NaCl at pH 6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic theological measurements showed significant enhancements of MP gelling ability by the inclusion of pH(1.5)-treated as well as preheated SPI (90 degrees C, 3 min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved. (c) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available