Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Jiang, Jiang; Xiong, Youling L.

doi:10.1016/j.meatsci.2012.11.002

Cited by 163 publications

(82 citation statements)

References 44 publications

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“…In addition, TGase has been used to generate covalent linkages between emulsion droplets and the protein gel network. Jiang and Xiong (2013) showed a 10% canola oil emulsion stabilized with a molten globule state soy protein that had been treated with an acidic (1.5) or an alkaline (12) pH reinforced the myofibrillar protein gel two-fold as much as a control emulsion prepared with native soy protein. With TGase, a 113% additional gel rigidity enhancement was produced in pH-treated emulsion gels compared to a 98% increase for non-treated.…”

Section: Incorporation Of Emulsified Oils Into Comminuted Meatsmentioning

confidence: 99%

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Jiang¹,

Xiong

2015

Meat Science

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Section: Incorporation Of Emulsified Oils Into Comminuted Meatsmentioning

confidence: 99%

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Jiang¹,

Xiong

2015

Meat Science

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“…On subsequent heating to 80°C, the G′ rose steadily, as has also been shown previously (Carballo, Cofrades, Fernández-Martín, & Jiménez-Colmenero, 2001). The initial increase in G′ trend indicated the onset of gelation or the formation of the preliminary elastic protein network, which was probably due to the unfolding and cross-linking of heavy meromyosin (Egelandsdal, Fretheim, & Samejima, 1986;Jiang & Xiong, 2013). The temporary decrease in G′ was attributed to the denaturation of the myosin tails, which involved the disentanglement of noncovalent, short-term intermolecular interactions to increase the mobility of muscle proteins (Liu, Zhao, Xiong, Xie, & Qin, 2008;Xiong, 1997).…”

Section: Storage Modulus (G′)mentioning

confidence: 99%

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

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The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

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“…However, large amounts of soy hulls are currently either underutilized or discarded as an agricultural waste, causing considerable waste disposal costs and possible environmental issues (Alemdar & Sain, 2008;Crandall & McCain, 2000). Conversely, several soy by-products generated from soybean oil production, such as soy protein isolates, concentrates, grits, and textured, have been extensively used in processed foods as an emulsifier, extender, and binder (Jiang & Xiong, 2013;Lusas & Riaz, 1995). However, soy hulls have received very little industrial attention for practical use as a food ingredient.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient

Kim

Lee

Kim

2015

LWT - Food Science and Technology

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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Cited by 163 publications

References 44 publications

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient

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