title: 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.
abstract: Alkali (pH(12)) and acid (pH(1.5)) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6 M NaCl at pH 6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH(1.5)-treated as well as preheated SPI (90 °C, 3 min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Jiang
authors.initials: J
authors.lastname: Jiang
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D001426:Bacterial Proteins; D004655:Emulsions / Q000737:chemistry; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry; D005511:Food Handling / Q000379:methods*; D005782:Gels; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D008460:Meat; D009124:Muscle Proteins / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry*; D021122:Protein Subunits; D000074262:Rapeseed Oil; D012212:Rheology; D030262:Soybean Proteins / Q000737:chemistry*; D013025:Glycine max; D013552:Swine; D011503:Transglutaminases / Q000737:chemistry*
chemical_list: D001426:Bacterial Proteins; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D005782:Gels; D009124:Muscle Proteins; D021122:Protein Subunits; D000074262:Rapeseed Oil; D030262:Soybean Proteins; D011503:Transglutaminases