Mixture Of Soy Protein Isolate Research Articles

Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate.

In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.

Characterizations of emulsion gel formed with the mixture of whey and soy protein and its protein digestion under in vitro gastric conditions

Partially replacing animal proteins with plant proteins to develop new products has much attention. To get knowledge of their application in emulsion gels, heat-induced composite protein emulsion gels were fabricated using the mixtures of whey protein isolate (WPI) and soy protein isolate (SPI) with the final total protein concentration of 10% (w/w). The water holding capacity (WHC), mechanical and rheological properties and microstructure of mixed protein emulsion gels prepared at different WPI to SPI ratios (100:0, 90:10, 70:30, 50:50, 30:70, 10:90, 0:100, w/w) were investigated. The ratios of WPI to SPI showed little effect on the WHC of the mixed protein emulsion gels (p > 0.05). Increasing the ratio of SPI decreased the hardness and storage modulus (G′) of mixed protein emulsion gels, whereas the porosity of mixed protein emulsion gels in the microstructure increased, as shown by CLSM. Both β-lactoglobulin and α-lactalbumin from WPI and 7 S and 11 S from SPI participated in forming the gel matrix of mixed protein emulsion gels. More protein aggregates existed as the gel matrix filler at the high soy protein levels. Interestingly, the G′ of mixed protein emulsion gels at the WPI to SPI ratio of 50:50 was higher than the sum of G′ of individual WPI and SPI emulsion gels. The whey protein network predominated the gel matrix, while soy protein predominated in the active filling effect. When subjected to an in vitro dynamic gastric digestion model, soy protein in the gels (WPI:SPI = 50:50) degraded faster than whey protein during gastric digestion. This study provided new information on the characteristics of composite protein emulsion gel fabricated with the WPI and SPI mixture.

Effect of extrusion temperature on the structure and emulsifying properties of soy protein isolate-oat β-glucan conjugates formed during high moisture extrusion.

In this study, extrusion was used to induce Maillard reaction between soy protein isolate (SPI) and oat β-glucan (OG) and effect of extrusion temperature (70, 90, 110 and 130°C) on the structure and emulsifying properties of extruded SPI-OG was investigated. SDS-PAGE and fluorescence spectroscopy provided evidence for the formation of SPI-OG conjugates during extrusion. The results showed that 90°C and 110°C extruded SPI-OG had the highest level of degree of glycosylation (were 14.34% and 13.70%, respectively, p>0.05). Structural analysis found that α-helix content of extruded SPI-OG decreased by 8.93-13.14% compared to mixture of SPI and OG. Meanwhile, extruded SPI-OG had lower protein solubility (29.83-34.38%) and surface hydrophobicity (1549-2027), larger average particle size (2363-4807nm) and higher emulsion stability (74.33-90.15%). Therefore, these findings may provide a theoretical basis for the development of novel food emulsion stabilizers.

Phytosterols photooxidation in O/W emulsion: Influence of emulsifier composition and interfacial properties

Although phytosterols (PS) showed various excellent health functions, their applications in the food industry were limited by poor water solubility and high oxidation sensitivity. This study investigated the fabrication of phytosterol-enriched emulsions stabilized by different emulsifiers and evaluated the effect of different interfacial layers on the photooxidation of phytosterols and emulsions. The emulsions were prepared with Tween 20, whey protein isolate (WPI), and soy protein isolate (SPI) to achieve interfacial membranes with different properties. The SPI-dextran mixture or dextran-glycated SPI was adopted as the additional emulsifier. Compared with Tween 20, high molecular weight emulsifiers (proteins and their mixtures) exhibited stronger photooxidation stabilities and high viscosity and density of droplet interfacial membrane. The stability of PS emulsions that undergo photooxidation was impacted by the inclusion of these emulsifiers, whereas the extent of phytosterols photooxidation was, from highest to lowest, in the following order: SPI/dextran mixture > glycated SPI mixture > WPI > SPI > Tween 20. The proper SPI concentration (1.5 wt%) showed the highest interface pressure and viscosity and the higher PS stability. Moreover, the higher rheological properties and surface pressure of droplets reveal extra oxidative stability and lower oxidation rate of PS, as well as the formation of additional 7β-OH products. This work demonstrates that emulsions may be tuned toward better photooxidation oxidative stability by modifying interface composition and interfacial properties.

Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied. Breads containing rennet casein (RC) and a mixture of soy protein isolate and milk protein concentrate (SM) at two different levels (RC I, RC II; SM I, SM II) were prepared. Microstructural characteristics of the undigested and digested control (100% wheat flour) bread and high protein steam bread (HPCSB) versions were compared through scanning electron microscopy. The compact microstructure of HPCSBs displayed a network of proteins wrapped around starch granules and had fewer air cells compared to the control. The addition of both proteins influenced the microstructure of HPCSBs, which in turn affected their textural and starch digestion properties. The in vitro starch digestion of control CSB and HPCSBs confirmed that the addition of proteins is capable of lowering the starch hydrolysis (%). The highest starch hydrolysis was observed for the control wheat bread, followed by SM1 > RC I > SM II and RC II at the end of the small-intestinal digestion. The estimated glycaemic indices (eGI) for all HPCSBs were statistically lower than the control CSB. In comparison to control CSB, the microstructure of HPCSBs appeared more irregular, less porous, and compact during gastric and small intestinal digestion.

Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma

The present study aimed to evaluate the physicochemical properties of dielectric barrier discharge (DBD) plasma grafted carboxymethyl cellulose (CMC) and soy protein isolate (SPI). Therefore, the mixture of SPI and CMC was treated at 16, 18 and 20 kV for 5, 10 and 15 min with DBD plasma. The results of FTIR, XRD, FESEM and SDS-PAGE confirmed the SPI-CMC conjugate formation after plasma treatment, and a glycation degree of about 21 % was obtained after 15 min treatment at 18 kV. Significantly higher levels of emulsifying activity and stability, as well as solubility, were obtained for the conjugates, as compared with the SPI-CMC mixture. Also, the smaller droplet sizes were observed in emulsions obtained from conjugate produced at 18 kV for 5 min, which had the most stability after 14 days of storage at 4 °C. Eventually, it was detected that DBD plasma could graft SPI and CMC in a short time.

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan.

This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO3 supplemented with different SPS and KGM concentrations. The texture profile analysis (TPA) results indicated that the hardness, cohesiveness, and chewiness of the samples improved significantly after appropriate SPS and KGM addition. The results obtained via a colorimeter showed no significant differences were found in lightness (L*) between the samples and natural pork rinds after adjusting the SPS and KGM concentrations. Furthermore, the rheological results showed that adding SPS and KGM increased both the storage modulus (G’) and loss modulus (G’’), indicating a firmer gel structure. The images obtained via scanning electron microscopy (SEM) showed that the SPS and KGM contributed to the formation of a more compact gel structure. A mathematical model allowed for a more objective sensory evaluation, with the 40% SPS samples and the 0.4% KGM samples being considered the most similar to natural pork rinds, which provided a comparable texture, appearance, and mouthfeel. This study proposed a possible schematic model for the gelling mechanism of plant-based pork rinds: the three-dimensional network structures of the samples may result from the interaction between SPS, SPI, and soybean oil, while the addition of KGM and NaHCO3 enabled a more stable gel structure.

Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility

SummaryQuinoa is considered as a superior gluten‐free material due to its balanced composition of amino acids in protein and abundant nutrients. However, the processing behaviour of quinoa flour is limited by protein functional properties. In this study, twin‐screw extrusion was used for the production of gluten‐free quinoa noodles (GFQNs). Moisture was found to be closely related to the cooking quality and texture characteristics of extruded noodles by regulating the formation of starch gel. With this in concern, the moisture dose was optimised as 30%. Then, soy protein isolate (SPI) was supplemented into quinoa flour to improve the texture and cooking quality of GFQNs while decrease its in vitro starch digestibility. It was found that SPI could significantly reduce the cooking loss of GFQNs from 16.65% to 11.82% while increase the hardness of the noodles from 6.35 N to 7.99 N, and form a more porous structure as observed by SEM. Furthermore, the addition of SPI also delayed the in vitro hydrolysis rate of quinoa‐based noodles, as shown by the significant decrease in rapid digestible starch around 8%. Therefore, quinoa–SPI mixture flour with the intermediate moisture extrusion showed prospective to develop low glycaemic index GFQNs.

Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions

Food emulsions with a high omega-3 polyunsaturated fatty acid content are desirable from a nutritional point of view. However, such products are particularly prone to lipid oxidation and have thus a limited shelf-life. The use of natural antioxidants is a promising and consumer-oriented strategy to counteract lipid oxidation. The addition of an excess of proteins to the continuous phase may be considered in that respect.Starting emulsions were prepared with either Tween 20 (a nonionic surfactant) or whey protein isolate (WPI). They were then supplemented with non-modified or dextran-glycated soy protein isolate (SPI) added to the continuous phase. As controls, emulsions with excess WPI or unreacted SPI/dextran mixture were also prepared. The addition of these compounds did not significantly affect the physical stability of emulsions, while the lipid oxidation inhibition capacity was, starting from the highest, in the order glycated SPI mixture ≈ SPI/dextran mixture > SPI > WPI. This suggests that SPI ingredients and dextran hold potential for mitigating lipid oxidation in emulsions. The antioxidant mechanisms involved include iron-binding and free radical-scavenging activities; the former effect is predominant by preventing transition metals from approaching the oil-water interface. Furthermore, compared to WPI-stabilized emulsions, the antioxidant potential of excess proteins is boosted in Tween 20-stabilized emulsions. Interaction of surfactants with proteins could lead to a conformational change of proteins, which could increase their ability to bind molecules involved in the reaction cascade. This study shows that it is possible to tune emulsions towards greater oxidative stability by adjusting protein localization and continuous phase composition, which reduces the need for synthetic antioxidants.

Optimization of athletic pasta formulation by D-optimal mixture design.

The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D‐optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.

Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness andin vitro protein digestibility

The rapid increase in global population and the unsustainable conventional meat production have created demand for alternative animal-derived protein. Traditionally, soy has been utilised in structuring meat analogues. Currently, edible insects are researched as a potential alternative source of proteins and a valuable ingredient in development of meat analogues. High moisture extrusion was applied to a mixture of soy protein isolate (SPI) and full or low-fat cricket flour (CF) and the impact of cricket inclusion levels as well as extruder barrel temperature on the firmness andin vitro protein digestibility was evaluated. The SPI flour was substituted at 0 (control), 15, 30 and 45% and extruded on a laboratory co-rotating twin-screw extruder with a throughput of 1 kg/h at 150 rpm screw speed. Cooking temperature was varied at 120, 140 and 160 °C and water flowrate set to 10 ml/min. Texture as evaluated on all the treatments by texture profile analysis while thein vitro crude protein digestibility (CPD) was done on raw flours and extrudates with 15 and 45% CF inclusion and at 120 and 160 °C. The extrusion temperature had a negative correlation (r=-0.49) with the CPD but the CF inclusion had a correlation; r=0.71 (120 °C) and -0.28 (160 °C). The highest CPD (50%) was recorded from 45% full-fat CF extruded blend at 120 °C. Firmness was positively influenced (r=0.56) by temperature but negatively influenced (r≈-0.57) by CF inclusions at selected temperatures. Overall the low-fat CF blends had lower firmness values compared to their full-fat counterparts and control samples. The findings from this research demonstrated to be relevant for processing of high-protein and insect-based meat alternatives for food dependencies.

Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging

Abstract In this work, emulsion electrospinning was used to develop an active internal coating for food packaging applications. Specifically, the antioxidant molecule β-carotene, was encapsulated in a mixture of soy protein isolate (SPI) and polyvinyl alcohol (PVA) which was directly electrospun onto a polyhydroxybutyrate-co-valerate (PHB92/PHV8) film. An annealing treatment was applied to improve the adhesion of the electrospun mat onto the packaging film, which contributed to modulate the release of the active compound. Stable SPI:PVA emulsions (with a 50:50 ratio) were developed using soybean oil (SBO) as carrier of the hydrophobic β-carotene. The encapsulation efficiency of β-carotene in the electrospun SPI:PVA fibers was 65.0 % ± 2.6 %, being 51.4 % ± 0.9 % effectively incorporated into their cores. Finally, the in-vitro release assay of the antioxidant in soybean oil, which simulates fatty foods, demonstrated that the heat treatment (anneling) contributed to a slower and more sustained released of the bioactive compound.

Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major)

In this study, the influence of plant protein mixtures (soy protein isolate (SPI) + peanut protein isolate (PPI), SPI + rice protein isolate (RPI), and PPI + RPI) on the microstructure, rheological properties and molecular driving forces of myofibrillar protein (MP) gels was studied. SPI could form a gel with smoother and denser network, while the structures of PPI and RPI gels were rougher, which led to the network structures of SPI + PPI and SPI + RPI gels but the disrupted structure of PPI + RPI gel. However, the SPI + RPI and PPI + RPI gels with different microstructures exhibited larger gel strength compared to the RPI gel. After mixing MP with the mixture of SPI + PPI and SPI + RPI, the mixed gels became more compact, evener and smoother, while the mixture of PPI + RPI induced more pores to the MP gel. However, G′ values of these three kinds of mixed gels were similar and much larger than that of MP gel. In addition, the molecular driving forces involved in the mixed plant protein gels and mixed MP-plant protein gels were mainly hydrophobic interactions and disulfide bonds.

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated. The SPI and their mixtures showed shear-thinning behavior and can be used as an ideal material for 3D printing. Comparing with SPI, the viscosity and elastic modulus for SPI mixture with gelatin were lower at 35 °C, while the rheological index increased quickly as temperature decreased to 25 °C which supported the deposited layers and kept the designed shape. The SPI mixtures with 2, 6, and 10% gelatin could print excellent geometries. The addition of sodium alginate and gelatin to SPI didn't cause chemical cross-linking between protein subunits during mixing and 3D printing at 35 °C, while improved the hardness and chewiness of 3D printed geometries. The overall results suggested that the food matrix of SPI, sodium alginate and gelatin will be a promising material in 3D food printing.

Rheological properties and microstructure of soy-whey protein

Structured protein mixtures of plant and animal origin offer a pathway for the design of high protein food products with less ecological and economical footprint. This approach can also be used to adapt a nutritional requirement for specific consumers. The rheological properties, distribution and interaction of proteins, and structural characteristics of mixtures of soy protein isolate (SPI) and whey protein isolate (WPI) at different ratios with a total protein concentration of 6, 12 or 16% (w/v) were studied using small deformation rheology, sodium dodecyl sulfate-poly- acrylamide gel electrophoresis and confocal laser scanning microscopy. Upon heating to 95 °C, whey protein formed the primary structure of protein network in all of the SPI/WPI mixed systems. Reduction of WPI in the mixed protein systems led to weakening of the gel strength. SPI acted primarily as particulate fillers but the hydrophobic associations between SPI and WPI additionally contribute to the overall elastic property. The gel network structure itself, thus, was found to depend on the amount of SPI in the mixed protein system. Hence, altering the ratio of SPI and WPI could produce protein gels at the similar strength but with different microstructures and at various protein concentrations.

Influence of Soy Protein Isolate on Gelatin-based Edible Film Properties

Gelatin is a biopolymer that can be obtained from the partial hydrolysis of collagen skin tissue of chicken leg. This study aims to utilize gelatin of chicken leg skin in combination with soy protein isolate (SPI) as raw material for edible film production. The experiment was initiated by extracting gelatin and edible film was prepared by mixtures of SPI in ethanol solution and gelatin solution (containing 1% chitosan, w/v) with different weight ratio for SPI : gelatin (1:1, 1:2, 1:3, 1:4, and 1:5) then heated at 70 °C for 45 min and added 10% glycerol. Furthermore printed and dried in oven for 24 h at 60 °C. The yield of preparation of gelatin from chicken leg skin was obtained about 40.3%. Higher concentration of gelatin in solution gives a transparent color and smooth surface of edible film. Base on mechanical properties analysis, the composition of 1:3 has the best result of tensile strength and elongation at break about 4.80 MPa and 113.37%, respectively. The antibacterial activity test showed low antibacterial activity with a 0.3 cm inhibit zone.

An evaluation of heat on protein oxidation of soy protein isolate or soy protein isolate mixed with soybean oil in vitro and its consequences on redox status of broilers at early age.

ObjectiveThe objective of this study was to evaluate effects of heat treatment and soybean oil inclusion on protein oxidation of soy protein isolate (SPI) and of oxidized protein on redox status of broilers at an early age.MethodsSPI mixed with soybean oil (SPIO) heated at 100°C for 8 h was used to evaluate protein oxidation of SPI. A total of two hundred and sixteen 1-day-old Arbor Acres chicks were divided into 3 groups with 6 replicates of 12 birds, receiving basal diet (CON), heat-oxidized SPI diet (HSPI) or mixture of SPI and 2% soybean oil diet (HSPIO) for 21 d, respectively.ResultsIncreased protein carbonyl, decreased protein sulfhydryl of SPI were observed as heating time increased in all treatments (p<0.05). Addition of 2% soybean oil increased protein carbonyl of SPI at 8 h heating (p<0.05). Dietary HSPI and HSPIO decreased the average daily gain of broilers as compared with the CON (p<0.05). Broilers fed HSPI and HSPIO exhibited decreased glutathione (GSH) in serum, catalase activity and total sulfhydryl in liver and increased malondialdehyde (MDA) and protein carbonyl in serum, advanced oxidation protein products (AOPPs) in liver and protein carbonyl in jejunal mucosa as compared with that of the CON (p<0.05). Additionally, broilers receiving HSPIO showed decreased glutathione peroxidase activity (GSH-Px) in serum, GSH and hydroxyl radical scavenging capacity in liver, GSH-Px activity in duodenal mucosa, GSH-Px activity and superoxide anion radical scavenging capacity in jejunal mucosa and increased AOPPs in serum, MDA and protein carbonyl in liver, MDA and AOPPs in jejunal mucosa (p<0.05).ConclusionProtein oxidation of SPI can be induced by heat and soybean oil and oxidized protein resulted in redox imbalance in broilers at an early age.

Digestive evaluation of soy isolate protein as affected by heat treatment and soy oil inclusion in broilers at an early age.

Soy protein isolate (SPI) mixed with soybean oil (SPIO) incubated at 100°C for 8 h was used to evaluate changes of solubility and digestibility of SPI in vitro and digestive function in broilers at an early age. Arbor Acres broilers were allocated to three groups with six replicates of 12 birds, receiving basal diet (CON), 8 h heat-oxidized SPI diet (HSPI) and 8 h heat-oxidized mixture of SPI and 2% soybean oil diet (HSPIO) for 21 days, respectively. Nitrogen solubility index (NSI) declined and soybean oil accelerated the decline of NSI during incubation (P < 0.05). Decreased in vitro digestibility of dry matter (DM) and crude protein (CP) were observed in SPIO (P < 0.05). HSPI and HSPIO decreased body weight gain, relative jejunum weight and pancreatic trypsin activity at day 21 (P < 0.05). HSPIO decreased anterior intestinal trypsin activity at day 14 and amylase and trypsin activity at day 21, pancreatic amylase activity at day 21 and apparent digestibility of DM, organic matter and CP of broilers from days 18 to 20 (P < 0.05). Heat treatment and soybean oil could induce oxidative modification of SPI, and oxidized SPI negatively affected growth and digestion of broilers. © 2016 Japanese Society of Animal Science.

Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.

The potential of the protein-polyphenol interaction was applied to crosslinking reinforced protein networks in gluten-free rice noodles. Specifically, inter-component interaction between soy protein isolate and extract of Acanthopanax sessiliflorus fruit (ogaja) was examined with a view to improving its quality. In a components-interacting model system, a mixture of soy protein isolate (SPI) and ogaja extract (OE) induced a drastic increase in absorbance at 660 nm by haze formation, while the major anthocyanin of ogaja, cyanidin-3-O-sambubioside, sparsely interacted with SPI or gelatin. Individual or combined treatment of SPI and OE on rice dough decreased all the viscosity parameters in rapid visco analysis. However, SPI-OE treatment significantly increased all the texture parameters of rice dough derived from Mixolab(®) analysis (P < 0.05). Incorporation of SPI in rice dough significantly reduced endothermic ΔH, and SPI-OE treatment further decreased this value. SPI-OE interaction significantly increased the tensile properties of cooked noodle and decreased 53.7% of cooking loss compared to the untreated rice noodle. SPI-OE treatment caused a considerable reinforcement of the network as shown by reducing cooking loss and suggested the potential for utilizing protein-polyphenol interaction for gluten-free rice noodle production.

Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.

Plant proteins and polysaccharides are often utilised in ground meat products as meat binders, gelling agents, texture stabilisers or fat substitutes. The aim of this study was to investigate the effects of the incorporation of 57 g kg(-1) soy protein isolate (SPI), 7 g kg(-1) carrageenan (CAR) and SPI/CAR mixture on the quality of ground pork patties. Ground pork patties with individual SPI and CAR or SPI/CAR mixture showed either retained or improved emulsion stability, physicochemical properties and dynamic rheology compared with control samples. Although there were no significant colour differences among treatments, samples with SPI/CAR mixture presented higher texture profile values for hardness and chewiness compared with other treatments (P < 0.05). Patties with additives showed significantly lower cooking loss and better thermal emulsion stability than control samples owing to a lower release rate of water and fat (P < 0.05). Compared with control samples or those with individual SPI and CAR, patties with SPI/CAR mixture formed a smoother and more continuous structure with a more compact protein matrix. The results indicate that a mixture of SPI and CAR can be effectively used as a functional ingredient to improve the quality of ground pork patties.