Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Choi, Yun-Sang; Choi, Jeong-Hoo; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Kim, Hyun‐Wook; Jeong, Jong Youn; Kim, Cheon-Jei

doi:10.1016/j.meatsci.2010.12.003

Cited by 125 publications

(112 citation statements)

References 51 publications

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“…The gel formation property implies partial denaturation of protein followed by irreversible aggregation, which results in a three-dimensional network (Choi et al, 2011;Lanier et al, 2004). The heat-induced gelling properties of chicken salt-soluble muscle proteins are the most important functional properties in processed meat products (Smith et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…The heat-induced gelling properties of chicken salt-soluble muscle proteins are the most important functional properties in processed meat products (Smith et al, 1998). The meat proteins remain soluble until heated to 60-70 o C, when heat-set protein gelation occurs (Choi et al, 2011). The gelation of saltsoluble proteins during the heating process is primarily responsible for water and fat stabilization (McCord et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

“…The total muscle protein is composed of approximately 60% salt-soluble myofibrillar proteins (Koohmaraie et al, 1984). The addition of saltsoluble myofibrillar proteins results in gel formation (Choi et al, 2011;Wang et al, 1990) and are most important during meat processing due to their ability to produce three-dimensional gels upon heating (Verbeken et al, 2005). Choi et al (2011) investigated the effect of rice bran fiber on the gelation of mixed pork salt-soluble myofibrillar proteins and reported that mixed protein samples displayed improved gel characteristics after rice bran fiber treatments.…”

Section: Introductionmentioning

confidence: 99%

“…The addition of saltsoluble myofibrillar proteins results in gel formation (Choi et al, 2011;Wang et al, 1990) and are most important during meat processing due to their ability to produce three-dimensional gels upon heating (Verbeken et al, 2005). Choi et al (2011) investigated the effect of rice bran fiber on the gelation of mixed pork salt-soluble myofibrillar proteins and reported that mixed protein samples displayed improved gel characteristics after rice bran fiber treatments. DeFreitas et al (1997) demonstrated the influence of added carrageenan on the gelling characteristics of pork salt-soluble meat proteins in model systems.…”

Section: Introductionmentioning

confidence: 99%

“…Also, the influence of Makgeolli lees fiber on the functional properties of chicken salt-soluble meat proteins is not clearly understood. It is not known whether the Makgeolli lees fiber interacts directly or indirectly with the chicken salt-soluble meat proteins during gel network formation (Choi et al, 2011;McCord et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

Choi¹,

Park²,

Kim³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

Choi¹,

Park²,

Kim³

et al. 2011

Korean Journal for Food Science of Animal Resources

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Meat Based Functional Foods

Ravani¹,

Sharma²

2022

Functional Foods

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Recent trends of potential medicinal uses of rice bran with its composition and bibliographic analysis

Kumar

Singh

Sharma

2023

eFood

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Rice is an essential crop, growing in nearly every part worldwide. Grains are the most common rice plant part consumed as food; however, other plant parts also have some significant values apart from grains. Rice bran is the outer layer of the rice grain, an excellent source of various phenolic, flavonoid, and phytoactive compounds. This review article discusses the various compounds found in rice bran with their structure and properties. Different medicinal properties of rice bran are also discussed in this review article. Several constituents of rice bran show anticancerous activity through various mechanisms like cell cycle arrest and regulation of apoptotic factors. Anti‐inflammatory, antidiabetic, antihypertensive, and cholesterol‐lowering are the other activities of rice bran, briefly explained in the article, along with their mechanism of action. A bibliographic network, including keyword bibliography analysis and a three‐field plot, has also been discussed to show the trends and network of common keywords in the recently published documents in the Scopus database. Overall, this review explores the rice bran compositions with their structures, activity, and various medicinal uses of rice bran, which can be proven an efficient oil source for nutritional purposes.

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Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

Cited by 125 publications

References 51 publications

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

Meat Based Functional Foods

Recent trends of potential medicinal uses of rice bran with its composition and bibliographic analysis

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