Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

Abstract

The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a * and b * values, and the G 0 and G 00 values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T 2b , T 21 , and T 22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.

Effects of low‐frequency magnetic field on solubility, structural and functional properties of soy 11S globulin

“…Soy 11S globulin is a hexamer protein comprising a basic subunit and acid subunit linked by disulfide bonds, 7 which determines its high thermal stability, limiting its application in the production of low-temperature gel foods. 8 Additionally, it has been shown that soy 11S globulin has low emulsifying activity. 9 Numerous studies have been devoted to developing the functional properties of soy 11S globulin by physical methods.…”

Effects of combined high pressure and temperature on solubility, foaming, and rheological properties of soy 11S globulin

“…It has very good water retention, as well as gel and emulsification properties (Zhang et al, 2021). However, because it is a hexameric nonglycoprotein, the disulfide bonds increase the stability of the structure, and the initial denaturation temperature of soy 11S globulin is over 85°C (Kang, Chen, & Ma, 2016; Tang, 2019), limiting its use in food processing (Gao et al, 2020; Kang et al, 2022; Xie, Zou, Li, Kang, & Ma, 2022). Thus, it is necessary to improve the processing properties of soy 11S globulin by modification.…”