Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

Abstract

The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam ( Amorphophallus campanulatus ) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90°C for 20 min, and cooled down at 4°C for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength ( p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.

Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel

“…The heat-induced gel samples were freeze-dried and sputter coated by the method of Pankyamma et al (2019) . Samples were coated with a vacuum ion coater (KIC-IA, Coxem, Daejeon, Korea; Widyastuti et al, 2020 ). Each of the specimens were observed in a SEM (EM-30SX, Coxem, Dajeon, Korea) at a voltage of 15 kV.…”

Methods for improving meat protein digestibility in older adults

“…Actin and myosin, which account for at least 50% of meat protein, are saline-soluble proteins that are soluble when the ionic strength is about 0.3 M or more [68]. Three plant digestive enzymes (i.e., papain, bromelain, and ficin), malt, and the microorganisms B. subtilis var.…”

Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

“…Other than reducing the NaCl content in these protein gel products, it is also necessary to ensure that the preparation approach does not affect the gel's characteristics and tastes. Currently, studies on salt-soluble protein gel products are mainly focused on pork, beef ( Widyastuti, Rosyidi, Radiati, & Purwadi, 2020 ), and chicken ( Sun, Wu, Xu, & Li, 2012 ), and the research on goose meat is limited. Thus, here we explored how to prepare low-NaCl protein gels from goose meat by incorporating MgCl 2 and utilized the response surface method to investigate how parameters such as time, temperature, MgCl 2 , pH, and NaCl concentration, can affect the properties of protein gels.…”