Interaction of Myofibrillar and Preheated Soy Proteins

Abstract

Soy protein isolate (SPI) was preheated at 90°C and 95°C for 3 min to obtain preheated samples, SPI 90 and SPI 95 , respectively. The preheat treatment increased protein hydrophobicity and decreased the aggregation of 11S acidic and basic subunits. The 7S and 11S soy proteins exhibited a decreased thermal stability when mixed with pork myofibrillar protein isolate (MPI). The presence of preheated SPI accelerated the disappearance of myosin heavy chain in the gelling process. Incorporation of preheated SPI significantly increased the MPI gel elasticity and hardness while native SPI showed negative effects.

Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

“…Textural properties of meat products could be regulated by many factors including quantities and qualities of components in nonmeat additives and interactions of meat proteins with components in raw materials such as lipid, carbohydrate, moisture, salt, sugar, and polyphosphates (Gujral et al 2002;Hsu and Chung 2001). Interactions between meat and nonmeat components may effectively affect the gel properties in comminuted meat products through modifying the product texture (Feng and Xiong 2002;Şükrü and Osman 2012). Konjac flour combined with carrageenan was also shown to improve the water holding capacity, textural properties, and other characteristics of low-fat meat products (Chin et al 1999).…”

“…The evaluation of heated mixed systems containing κ-carrageenan and soy proteins has also been widely examined from the point of view of their rheological shear properties or texture profile analysis (Zhu et al 2008). However, few studies have investigated the effects of κ-carrageenan (CAR) and soy protein isolate (SPI) on the functional properties and meat protein structures of chopped low-fat pork batters (Verbeken et al 2005;Feng and Xiong 2002;Brewer 2012). Moreover, most studies were performed in model emulsions which could not represent the practical meat products.…”

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

“…Oats are considered an excellent source of soluble fiber that has shown to be effective in reducing dietary cholesterol. In addition, oats are of particular interest as an ingredient since they may help to control obesity, hypertension, diabetes and heart disease (Feng and Xiong, 2002). Specifically, foods containing β-glucan and other soluble oat fibers may qualify under Food and Drug Administration healthy heart claims.…”

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

“…In meat product formulations, however, the use of denatured non-meat protein ingredients is a better way to improve the textural and rheological properties of the products, because structural unfolding of globular proteins manifests as a filamentous structure on re-heating (Bryant and MaClements, 1998;Feng and Xiong, 2002). Consequently, the filamentous structure of non-meat proteins can form a network with the MP network.…”

“…Soy globulins exhibit relatively high thermal stability; in particular, the presence of NaCl stabilizes the globulin structure against thermal treatment (Jiang et al, 2010). On the other hand, globulins in commercial SPI were completely denatured, and denatured globulins are preferred to their native forms for gel formation under appropriate conditions (pH and temperature) (Feng and Xiong, 2002). Presumably, acidification-induced soy protein gelation gave rise to better binding of meat pieces under high pressure.…”