Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

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• 作者：Jian Guo (1)
  Lei Hu (1)
  Xiao-Quan Yang (1) (2)
  Shu-Juan Yu (3)
  Yong-Chuang Liu (1)
  Yu-Cong Jin (1)
  
  1. Protein Research and Development Center ; School of Light Industry and Food Sciences ; South China University of Technology ; Guangzhou ; 510640 ; People鈥檚 Republic of China
  2. State Key Laboratory of Pulp and Paper Engineering ; South China University of Technology ; Guangzhou ; 510640 ; People鈥檚 Republic of China
  3. Research and Development Center of Sugar ; School of Light Industry and Food Sciences ; South China University of Technology ; Guangzhou ; 510640 ; People鈥檚 Republic of China
  
• 关键词：Hydrothermal cooking ; Sodium tripolyphosphate ; Soy protein concentrate ; Myofibrillar protein ; Mechanical properties ; Water holding capacity
• 刊名：Journal of the American Oil Chemists' Society
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：92
• 期：4
• 页码：523-531
• 全文大小：1,890 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Industrial Chemistry and Chemical Engineering
  Analytical Chemistry
  Chemistry
  Biotechnology
  Biomaterials
  Agriculture
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1558-9331

文摘

The poor solubility and functionalities of soy protein concentrate (SPC) limits its utilization in meat products. Phosphate-assisted hydrothermal cooking (HTC) was applied to refunctionalize SPC in this work. The resultant soy protein isolate (SPI) was used as an ingredient for improving the gelation of porcine myofibrillar protein (MP) which was induced by microbial transglutaminase (MTGase). The addition of sodium tripolyphosphate (STPP) enhanced the refunctionalization efficiency of HTC and increased the phosphorus content in the obtained SPI. Dynamic rheological analysis indicated that this SPI itself could not form a gel with the help of MTGase. However, the SEM observation revealed that the presence of this SPI strengthened the gel network of MP and made it become denser and more ordered. As a result, the mechanical properties and water holding capacity of the MP gel were significantly improved by this SPI prepared by phosphate-assisted HTC.