Effects of Soybean Protein Isolate and Ultra High Pressure on Colour,Water-binding Capacities and Textural Properties of Chicken Meat Gels
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Chewiness
Water-Holding Capacity
Lightness
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Effects of adding manners of soy protein isolates(SPI) on the gel properties of tilapia surimi were investigated.The strength of surimi gel increased when 2% SPI was added in wet manner,but decreased with increase of the addition amount.The strength of surimi gel decreased when SPI was added in dry manner.SDS-polyacrylamide gel electrophoresis(SDS-PAGE) indicated that protein molecules in surimi were bonded with SPI through covalent bonds in the gelation process.The addition of SPI resulted in significant decrease(P0.05) of the hardness,cohesiveness and resilience of surimi gels,but no remarkable influence(P0.05) on the elasticity and chewiness of surimi gels.The water retention property of surimi gels increased when 2% or 5% SPI was added in wet manner,but decreased remarkably(P0.05) when the addition amount of SPI increased to 10%.The water retention property of surimi gels decreased remarkably (P0.05) when 2% or 5% SPI was added in dry manner,but increased when the addition amount of SPI increased to 10%.The whiteness of the gel remarkably decreased(P0.05) when the SPI was added.
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A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of . At protein concentration, gel was formed within at . It was, however, disrupted rapidly at of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at . At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and . The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.
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The effect of salt and soybean protein on gel properties and color of beef surimi were studied. The hardness, springiness, cohesiveness of beef surimi gel increased, and lightness decreased along with the salt increased. The salt had no significant effect on redness. When the soybean protein was added to beef surimi, the gel hardness increased gradually with increasing addition, but the springiness decreased, the cohesiveness and redness had little change, but lightness decreased significant.
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This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.
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Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p
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Xanthan gum could be used as a fat substitute.The effects of the gum contents on water binding capacity(WBC),corlor and textural properties of pork meat gels are investigated with a single-factor experiment method,in the range of 0~1.0% content,at 400 MPa,pressure holding time 40 minutes and medium temperature 40 ℃.The results show that the effects of xanthan gum on WBC,color and textural parameters are obvious with respect to pressurized and unpressurized gels,the WBC and the yellow(b*) of both gels are significantly enhanced with a elevated content,but the values of textural parameters are decreased evidently with the increased content(P0.05).Each textural parameter of pressurized gels is significantly higher than corresponding one of unpressurized gels in the range of 0.4%～0.6%(P0.01),however,there are opposite results in 1.0% content.So the textural parameters of the pressurized gels are controlled by the addition level of xanthan gum.
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The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt.Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating.Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05).A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness).Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters.However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ≥200 MPa and at ≤0.75% SA levels.Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle.The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.(
Sodium alginate
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Effects of 0-1.2% sodium alginate(SA),300 MPa ultra high pressure(UHP) on the water-binding capacities(WBC) and texture profile analysis(TPA) of chicken were studied.Result showed that the decrease of CL and TPA indices of CMG were obvious while WHC was improved with the addition of SA.The total variation trend of CL,TPA and WHC were not changed by the level of SA addition under 300 MPa treatment.While the TPA index was increased significantly at the pressure treatment.And the pressure had a negative effect on CL and WHC of CMG at ≤0.6% SA.
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Texture (cosmology)
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