Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase‐mediated porcine myofibrillar protein gels at various salt concentrations

Abstract

SummaryThis study was performed to investigate the effects of mungbean protein isolates (MPI) as a meat/water binder on the MTGase‐mediated porcine myofibrillar protein (MP) gels at 0.15, 0.3, and 0.45 m salt concentrations. The general property of MP gel was evaluated by pH, cooking loss (CL) (%) and gel strength (gf). Protein–protein interactions among MPI, MTGase, and MP during cooking were also assessed using gel electrophoresis, thermal analysis and microstructure. When salt content was reduced, gel CL (%; P < 0.05) was increased while pH and gel strength (gf) values were decreased (P < 0.05). Addition of MTGase to MP increased pH, CL (%), and gel strength (gf) values, while co‐addition of MTGase and MPI induced synergistic effects on the MP gel strength (gf; ≥0.3 m salt concentration; P < 0.05). In scanning electron micrograph images, increase of salt concentrations made MP gels more swollen and interwoven or conglomerated, regardless of treatment. In conclusion, addition of MPI and MTGase strengthened gel‐forming ability and improved cooking yield of MP gel at salt concentration (≥0.3 m).