Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Li, Yanping; Kang, Zhuang‐Li; Sukmanov, Valerii; Ma, Haile

doi:10.1016/j.meatsci.2021.108471

Cited by 67 publications

(41 citation statements)

References 56 publications

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“…It has been reported that a combined treatment including SPI supplementation and HP processing can decrease the pre‐gel effects produced by the denaturation of myosin tails (Tornberg, 2005). Thus, HP processing combined with SPI supplementation could reduce the changes in G′ values caused by the denaturation of the myosin tails (Li et al ., 2021). In the third phase, a rapid increase in the G′ value occurred from approximately 58 to 80 °C, implying that the viscous sol was transformed into an elastic gel.…”

Section: Resultsmentioning

confidence: 99%

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Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

Kang

Sukmanov

et al. 2021

Int J of Food Sci Tech

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Summary To investigate the effects of different pressures (0.1–400 MPa), the techno‐functional properties, water distribution and mobility of reduced‐salt pork batters (1% NaCl) supplemented with soy protein isolate (SPI, 2%) were examined. Compared with the batters treated at 0.1 MPa, those treated at 100–300 MPa showed significantly increased the cooking yield, hardness, springiness, cohesiveness, chewiness, and G′ values of gel and reduced the initial relaxation times of T2b, T21 and T22, as observed from the results of low‐field NMR. Among all samples, those treated at 200 and 300 MPa had the highest L* value, cooking yield, hardness, springiness, cohesiveness, chewiness and G′ value of gel, with the largest peak ratio of P21 and the smallest peak ratio of P22. Overall, treatments at 200 and 300 MPa improved the gel properties and lowered the water mobility of reduced‐salt pork batters supplemented with SPI.

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Section: Resultsmentioning

confidence: 99%

“…The dynamic rheology of raw batter was determined using a rotary rheometer equipped (HAAKE MARS III rheometer, Thermo scientific, Germany) with a P35TiL probe (35 mm parallel plate) according to the method of Li et al . (2021). During the process, the change of storage modulus (G') from 20 to 80 °C was measured.…”

Section: Methodsmentioning

confidence: 99%

Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

Kang

Sukmanov

et al. 2021

Int J of Food Sci Tech

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“…Therein, added non‐meat proteins to pork batter can be an effective method to amplify gel properties (Gao et al ., 2015; Sha & Xiong, 2020). Our previous studies have found that the addition of soy protein isolate could improve the emulsion stability and gel properties of low‐salt pork batter and pork myofibrillar protein treated at 200 MPa (Li et al ., 2020, 2021a, 2021b). As the main component of soy protein isolate, soy 11S globulin shows excellent emulsification properties (Perrechil et al ., 2015) and gelation ability (Tarone et al ., 2013; Kang et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

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

Xie

Zou

et al. 2022

Int J of Food Sci Tech

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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 0 and G 00 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.

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“…High‐pressure processing is an emerging technology gaining attention in the food industry to modify proteins, prolong shelf‐life, inactivate vegetative microorganisms and enzymes, and so on (Li, Kang, Sukmanov, & Ma, 2021; Taghigharibzahedi & Smith, 2021). Recently, some researchers have reported growing interest in high‐pressure processing to improve water retention, rheological, gel, and emulsifying properties of soy 11S globulin through modifying protein structure (Li et al, 2018; Puppo et al, 2011; Savadkoohi, Bannikova, Mantri, & Kasapis, 2016; Tan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

Xie

et al. 2022

J Food Process Engineering

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This study examines the effects of combined high pressure (0.1, 200, and 400 MPa) and temperature (25 and 50 C) on the solubility, aggregation, conformation, foaming, emulsifying capacity, and rheological properties of soy 11S globulin. The foaming stability, particle size, free sulfhydryl groups content, emulsifying activity, emulsifying stability, and shear stress of soy 11S globulin were decreased significantly (p ≤ .05) compared with that of 0.1 MPa-treated sample, but the solubility, surface hydrophobicity, foaming capacity, and apparent viscosity were increased significantly (p ≤ .05), except the sample treated at 400 MPa and 50 ± 2 C. The solubility, surface hydrophobicity and free sulfhydryl groups content of soy 11S globulin decreased significantly (p ≤ .05) with increasing pressure and temperature, which caused the decrease of the foaming capacity, emulsifying activity, emulsifying stability, shear stress, and apparent viscosity. Overall, the use of high-pressure and thermal treatments combined could change the foaming, emulsifying, and rheological properties of soy 11S globulin through the increase/decrease of protein solubility, aggregation, surface hydrophobicity, and free sulfhydryl groups content. Practical applicationsThis study provides a method of high-pressure and thermal treatments combined, which can change the solubility, foaming, and rheological properties soy 11S globulin, and its use should be expanded in food processing. | INTRODUCTIONDue to its high nutritional value and cost performance, soybean and its products have been widely used in food all over the world (Yue, Li, Liu, Zhang, & Zheng, 2021). The soy 11S globulin is the main component of soy protein, comprising over 35% of the total protein content, and it is composed of disulfide-bonded acidic subunit A and basic subunit B, connected via a disulfide bond (Nishinari, Fang, Guo, &

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Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Cited by 67 publications

References 56 publications

Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

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

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

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