Heat‐induced Gelation Properties of Salt‐Soluble Muscle Proteins as Affected by Non‐Meat Proteins

Abstract

Addition of whey protein concentrate (WPC), whey protein isolate (WPI) or soy protein isolate (SPI) to salt-soluble muscle proteins (SSP) decreased the gel strength. WPI:SSP gels had higher water-holding capacity than SSP, SSP:WPC or SSP:SPI gels. Myosin heavy chain was a principal contributor to gel network formation in SSP, SSP:WPC, SSP:WPI and SSP:SPI systems. The characteristic fibrous network formed by SSP was the dominant feature of the microstructure of SSP:WPC and SSP:WPI gels. SSP:SPI gels had a more aggregated appearance due to the occurrence of clusters of SPI throughout the gel matrix.

Functional properties of soy protein hydrolysates obtained by selective proteolysis

“…The gel of SSMP alone exhibited a regular network structure consisting of fine strands which contained small voids throughout the matrix (Fig. 7C), consistent with the previously reported result (McCord, Smyth, & O'neill, 1998). The RCH and SSMP mixed gel had a thicker network structure than that of the RGH and SSMP mixed gel (Figs.…”

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

“…Salt-soluble meat protein (SSMP) is essential for binding fat, water and meat pieces in meat products (Lakshmanan, Parkinson, & Piggott, 2007;McCord, Smyth, & O'Neill, 1998). To understand these characteristics and the effects of exogenous factors on gelling properties of SSMP is very necessary for achieving desirable binding characteristics in functional meat products, controlling processing conditions and obtaining stable qualities of meat gels.…”

Functional properties optimization of protein mixtures in a model system

“…Badpa & Ahmad (2014) afirman que la adición de concentrado de proteína de suero de leche (1%, 2%, 3% y 4%) aumenta el contenido de proteínas (23.55%, 23.96%, 24.06% y 24.10%, respectivamente), humedad (64.40% -64.82%) y la CRA (71.18% -71.50%) en salchichas frescas. Sin embargo, disminuye la FG cuando se mezcla con proteínas musculares solubles en sal (McCord, Smyth & O'Neill, 1998). Esto se debe a que el concentrado de proteína de suero de leche forma geles débiles debido a que parte de la proteína no forma parte de la red tridimensional del gel.…”