Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

“…Therefore, HPP had been proposed as a possible way of altering phase transitions of membranes as well as affecting hydrogen bonds and hydrophobic interactions of bio-molecules, and improving the functional properties of muscle proteins, where relatively weak intra-and intermolecular interactions related to the secondary, tertiary and quaternary structures of proteins might be 11 of 34 perturbed, including inter-actions between polar groups of the amino acids of proteins and bound water(Bak, Thulstrup, & Orlien, 2014).Moreover, the lowest cooking losses were found when pressure was up to 200 MPa. Our results were in accordance with an earlier report in which lowest cooking losses of meat protein gels containing added locust bean gum were obtained with application of 200 MPa for 10 min at 29±1°C(Ma, Chen, Sun, Wang, Fang, & Han, 2012). With treatment of pressures up to 200 MPa, proteins of the meat batters underwent dissociation from oligomeric structures into subunits, partially unfolding, aggregation, denaturation and gels formation of monomeric structures(Souza, Boler, Clark, Kutzler, Holmer, Summer, Cannon, Smit, Mckeith, & Killefer, 2011).…”

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

“…5a. All protein powders showed distinctive absorption bands at 3276-3282 cm −1 (Amide A, N-H, or O-H stretching), 1631-1637 cm -1 (Amide I, C = O, and C = N stretching), 1515-1517 cm −1 (Amide II, C-N stretching, and N-H bending), and 1232-12366 cm −1 (Amide III, PK6) (Ma et al 2012;Chen et al 2014). Among these peaks, the amide I absorption zone between 1600 and 1700 cm −1 can be useful to evaluate the secondary structure of proteins as it is the sum of overlapping component bands: α-helix, β-sheet, and β-turn and random coils (Carbonaro and Nucara 2010).…”

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

“…However, no gelatinization peaks were detected in test samples after treatment at higher-pressure levels (400-600 MPa) indicating the complete gelatinization of RS/LBG mixtures by HP treatment. Recently, Ma et al (2012) studied the effects of high pressure processing on the gelatinization properties of salt-soluble meat protein gels containing locust bean gum (0.2%) and reported a decrease in thermal transition temperatures treated at a pressure of 300 MPa but no peak observed after a treatment at 400 MPa.…”