大豆蛋白
流变学
肌原纤维
化学
动态力学分析
渗透(战争)
水溶液
疏水效应
双水相体系
氢键
扫描电子显微镜
豌豆蛋白
食品科学
色谱法
生物化学
材料科学
有机化学
聚合物
分子
复合材料
工程类
运筹学
作者
Haili Niu,Yue Li,Jianchun Han,Qian Liu,Baohua Kong
标识
DOI:10.1016/j.foodhyd.2017.04.001
摘要
Soy protein isolates prepared by a highly acidic treatment (pH 1.5) combined with a mild heat (60 °C) treatment (AH-SPI) were incorporated into myofibrillar protein (MP, 40 mg/mL in 0.6 M NaCl at pH 6.25) to investigate their potential as meat processing ingredients. Compared to native soybean protein isolates (N-SPI), the addition of AH-SPI significantly increased the gel penetration force, storage modulus values (G′), and loss modulus values (G″) of MP upon heating (P < 0.05). This effect was predominantly attributable to the stronger interaction between AH-SPI and muscle proteins through hydrophobic association, hydrogen bonding and disulphide linkages. The SDS-PAGE pattern of the expressed liquid from the mixed MP gels indicated that the AH-SPI easily interacted with muscle proteins. Moreover, the AH-SPI clearly improved the water holding capacity (WHC) of the MP gels (P < 0.05), and low-field nuclear magnetic resonance (LF-NMR) confirmed that the incorporated AH-SPI restricted the mobility of the aqueous phase prior to the gelation of MP. Analysis by scanning electron microscopy (SEM) revealed that the incorporation of AH-SPI facilitates the formation of an MP gel with a more continuous and homogeneous gel network structure. Overall, an acidic pH combined with a mild heat treatment could offer great potential for the development of soy protein with enhanced functionality suitable for comminuted meat products.
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