Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures

Abstract

LIST OF FIGURES 1. Formation of 7S and 9S proteins from alpha, alpha prime, and beta subxinits 2. Subunit arrangement in IIS soy protein 3. Heat gelation mechanism of soy protein isolate 4. Visual seven point hedonic scale used to evaluate the finished sausage products 5. Physical appearance of a formed soy stabilized fat mixture 6. Physical appearance of an unstable soy stabilized fat mixture 7. Light micrograph of a stained soy stabilized fat mixture when the protein and water were mixed prior to fat addition 8. Light micrograph of a stained soy stabilized fat mixture when the protein and fat were mixed prior to water addition 9. Light micrograph of a 1/5/5 caseinate to water to fat slurry 10. Light micrograph of a 1/5/5 soy isolate to water to fat slurry 11. Light micrograph of a 1/10/10 caseinate to water to fat slurry 12. Light micrograph of a 1/10/10 soy isolate to water to fat slurry 13. Light micrograph of a 1/25/25 caseinate to water to fat slurry 14. Light micrograph of a 1/50/50 soy isolate to water to fat slurry

EFFECT OF NONMEAT PROTEINS ON GELATION PROPERTIES OF PORCINE MUSCLE PROTEINS1

“…1977;Sofos and Allen 1977;Sofos er al. 1977;Comer 1979;Siege1 et al 1979a, b;Comer and Dempster 1981;Mittal and Usborne 1985;Amundson 1986; Lopez de Ogara er al. 1986;Van den Hoven 1987;Hoggenkamp 1989) and in model systems with myosin or actomyosin complexes (Kmg 1977;Peng et al 1982;Haga and Ohashi 1984;Lin and Ito 1985;Peng and Nielsen 1986).…”

Factors Affecting Emulsion Capacity as a Measure of Protein Functionality for Nonmeat Proteins

“…A recent study (Amundson, 1986) demonstrated that protein functionality determined by EC did not compare favorably with that determined by using stabilized fat mixtures when used to predict stability in finished meat products. Therefore, this study was initiated to: (1) investigate different conditions on measurement of EC of nonmeat proteins; (2) determine the conditions for optimum functionality of the nonmeat proteins; and (3) compare microscopic structures formed by meat and nonmeat proteins during the EC measurement.…”