Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

Abstract The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased ( P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a * and b * values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa‐modified globulin. In contrast, the centrifugal loss and initial relaxation time of T 2b , T 21 , and T 22 significantly decreased ( P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa‐modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water‐holding capacity, gel structure, and gel properties among the samples. Overall, the use of high‐pressure‐modified soy 11S globulin improved the gel properties and water‐holding capacity of pork batter, especially under 400 MPa.