Influence of biofilm surface layer protein A (<scp>BslA</scp>) on the gel structure of myofibril protein from chicken breast

Ullah, Niamat; Wang, Xuejiao; Chen, Lin; Xu, Xinglian; Li, Zhixi; Feng, Xianchao

doi:10.1002/jsfa.8339

Cited by 15 publications

(10 citation statements)

References 38 publications

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“…reported that the addition of soy protein isolate strengthened gel structures of MP gels. Feng et al 47 . also reported that the addition of biofilm surface layer protein A (BslA) could promote a uniform pore network of MP and may modify the gel matrix in the gel process.…”

Section: Resultsmentioning

confidence: 99%

Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Chen

Dong

et al. 2020

J Sci Food Agric

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BACKGROUND Heat‐induced composite gels were prepared with 30 mg mL−1 pork myofibrillar protein (MP) and chickpea protein isolate (CPI) (0, 3, 6, 9, 12, and 15 g kg−1) in 0.6 mol L−1 NaCl, at pH 7.0. The gel strength, water‐holding capacity, rheological properties, and microstructure of MP‐CPI composite gels were investigated. RESULTS Chickpea protein isolate improved (P < 0.05) gel strength and water‐holding capacity of the MP composite gels. The rheological properties of MP‐CPI composite gels were improved significantly by the addition of CPI. Meanwhile, the effects of CPI on the storage modulus of composite gels were positively correlated with the increased addition of CPI. Furthermore, according to low‐field nuclear magnetic resonance (LF‐NMR) results, the addition of CPI reduced the relaxation time of the composite gels and the relaxation peak area of free water, indicating that CPI could improve the water‐holding capacity of MP‐CPI composite gels. The microstructure of MP‐CPI composite gels presented smaller and more uniform pores, which means that more water could be retained. CONCLUSION The addition of chickpea protein isolate improved the gel strength, water‐holding capacity, rheological properties, and microstructure of MP gels, indicating that CPI could be a potential protein additive to improve the microstructure, texture, and functional quality of meat products. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Chen

Dong

et al. 2020

J Sci Food Agric

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“…Dynamic rheological studies were performed as described by Ullah et al [27] using a rotary rheometer (DSR200, Rheometric Scientific, Newcastle, DE, USA) equipped with a 40 mm parallel plate geometry. The raw batter samples were placed between the flat parallel plates (0.5 mm gap).…”

Section: Dynamic Rheological Measurementmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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“…Chen et al suggested that a homogeneous and delicate network structure could better bind water into the gel system and enhance its water retention and other gel properties [ 45 ]. Ullah et al reported that moderate amounts of natto protein could improve the chicken muscle fiber protein gel microstructure and also reduced the cooking loss [ 46 ]. Ji et al, also reported that konjac glucans helped Alaskan pollock minced fish to form more compact and homogeneous mixed gels [ 47 ] that combined to promote interactions between proteins, water and other molecules to produce more cross-linking into proteins with larger molecular weights and, finally, a rigid three-dimensional network microstructure.…”

Section: Resultsmentioning

confidence: 99%

The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

Zhu

Tan

et al. 2022

Foods

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This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.

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Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast

Abstract: Addition of 0.01 g kg BslA significantly improved the water holding capacity and rheological properties of MP by developing non-disulfide covalent bonds. © 2017 Society of Chemical Industry.

Cited by 15 publications

References 38 publications

Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

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