Interaction between carrageenan/soy protein isolates and salt-soluble meat protein

Gao, Xueqin; Hao, Xihong; Xiong, Guoyuan; Ge, Qingfeng; Zhang, Wangang; Zhou, Guanghong; Yue, Xiaoyu

doi:10.1016/j.fbp.2016.06.014

Cited by 32 publications

(23 citation statements)

References 22 publications

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“…Gao et al. () indicated that the addition of carrageenan could improve the gel forming ability of meat protein during heat treatment. A higher G ′ generally represents emulsified sausages that are more rigid and less ductile, but a lower G ′ denotes a soft texture (Yasin, Babji, & Ismail, ).…”

Section: Resultsmentioning

confidence: 99%

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Jiang

Cao

Xia

et al. 2019

Journal of Food Science

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The influence of different addition levels (0.1% to 0.5%) of thermo-reversible curdlan gels (TRC) and thermoirreversible curdlan gels (TIRC) on the physicochemical and textural characteristics of frankfurters, as well as dynamic rheological properties of meat batters, was investigated. Increased percentages of TRC and TIRC were associated with lower cooking loss and quicker relaxation times, as well as superior emulsion stability, and higher L * -values and b * -values of frankfurters (P < 0.05). Moreover, with equal curdlan concentrations from 0.3% to 0.5%, TRC showed higher hardness and chewiness values than those with added TIRC (P < 0.05), but the gumminess, springiness, and resilience values were almost the same between each treatment (P > 0.05). The textural profile results were in strong agreement with the rheological data. Principal component analysis revealed that certain quality attributes were affected differently by the inclusion levels of TRC and TIRC. Additionally, the distinctive mechanism of the formation of the complex meat protein network by TRC or TIRC was also clarified and verified via scanning electron microscopy analysis. Further studies will investigate the molecular interactions of meat proteins with these two types of curdlan gels as a function of addition levels.Practical Application: Curdlan can form two different types of gels mainly depending on heating temperature, designated as thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC), respectively. The addition of these two gels could improve the textural and gel properties of frankfurters, as well as improve the rheological profiles of meat batters. Each gel type invokes a different mechanism of influence on the formation of the complex meat protein network. Results indicate that TRC (mainly as an effective gelling agent) and TIRC (mainly as a potential fat-mimetic) can provide distinctive frankfurter formulations catered to the requirements preferred by different consumers.

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Section: Resultsmentioning

confidence: 99%

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Jiang

Cao

Xia

et al. 2019

Journal of Food Science

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“…These interactions may give rise to the effects on particle size distribution. However, excessive addition of BSDF (T3 and T4) did not affected in the average particle size of SSP compared with the control, which may be due to the destruction of non-covalent associative forces, such as electrostatic and hydrophobic interactions and hydrogen bonds, resulting in more protein aggregates Gao et al, 2016). These results were consistent with above result of breaking force, indicating that the appropriate amount of BSDF can promote gel formation while excessive amounts of BSDF had a negative on the formation of the gel.…”

Section: Particle Sizementioning

confidence: 89%

“…These results suggested that BSDF has significant effects on the average particle size and distribution of SSP. Gao et al (2016) reported that a smaller particle size was unfavourable for the water retention capacity of the gel. the WHC of gels was associated with the formation of the gel network structure.…”

Section: Particle Sizementioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Liu

Bai

et al. 2019

CyTA - Journal of Food

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2019) Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins, ABSTRACTThe effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF. Differential scanning calorimetry (DSC) analysis indicated that the addition BSDF changed the thermal denaturation temperature of myosin tail and actin, and led to the disappearance of myosin head as the increase of BSDF up to 4%. SDS-PAGE showed that the band intensity of actin was obviously enhanced by the addition of BSDF. Fourier transform infrared (FTIR) spectroscopy showed that BSDF could affect the protein secondary structure. The α-helix content was significantly decreased and the β-sheet content was significantly increased (P<0.05). In conclusion, BSDF could improve gel quality of salt soluble proteins and has a potential to be applied in meat products.

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“…KC also affects the properties of protein‐stabilized emulations (Dickinson & Pawlowsky, ), prevents phase separation, and improves the properties of different protein‐containing systems. In another study, carrageenan was shown to affect the syneresis and gel strength of salt‐soluble meat proteins (Gao et al., ). In addition, KC can improve the stability of meat color and the quality of meats for consumption (Mohan & Singh, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan

Cui

Xue

et al. 2018

Journal of Food Science

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Interaction between carrageenan/soy protein isolates and salt-soluble meat protein

Cited by 32 publications

References 22 publications

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan

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