Heat‐induced Gelation Properties of Salt‐Soluble Muscle Proteins as Affected by Non‐Meat Proteins
Authors:
- 20 July 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (4) , 580-583
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.Keywords
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