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.