Abstract
SummaryThe role of soluble and insoluble aggregates induced by soy protein isolate (SPI) processing in the gelling properties of myofibrillar protein (MP) was studied. Incorporating soluble SPI aggregate could greatly improve (P < 0.05) the elastic modulus (G’) and water‐holding capacity (WHC) of MP gel, but had no notable effect on MP gel strength. In contrast, incorporating the insoluble SPI aggregate significantly enhanced the G’, strength and WHC of MP gel, although the improvement in WHC was smaller than that produced by the soluble aggregate. The results of environmental scanning electron microscopy showed that the soluble SPI aggregate induced a less randomly composite gel structure, which may explain its notable enhancement of WHC. However, the insoluble SPI aggregate appeared to be granules embedded in the continuous MP gel matrix, which may be related to the reinforcement of gel strength. Hence, the results of this study suggest further means of processing commercial SPI for use in meat products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
