School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China; Food Technologies Faculty of Sumy National Agrarian University, Sumy, Ukraine.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
Meat Sci. 2021 Jun;176:108471. doi: 10.1016/j.meatsci.2021.108471. Epub 2021 Feb 20.
This paper studies the effects of soy protein isolate (SPI; 0, 2% and 4%; Weight/Weight) on texture, rheological property, sulfhydryl groups, and the water distribution state of low-salt (1% NaCl) pork myofibrillar protein systems under high pressure processing (HPP, 200 MPa, 10 min). The L value, cooking yield, hardness, total and reactive sulfhydryl, surface hydrophobicity, and the G' value at 80 °C of pork myofibrillar protein increased significantly (P < 0.05) when SPI was added; however, the springiness, cohesiveness, and chewiness of gels with 4% SPI were lower than of gels with 2% SPI. The rheological findings indicated that the thermal stability of the myofibrillar protein increased when SPI was added. The initial relaxation time of T, T, and T decreased when SPI increased; meanwhile, the peak ratio of P increased significantly (P < 0.05), implying that water had lower mobility. Overall, the 2% SPI could enhance gel characteristics and water-holding capacity of pork myofibrillar protein under 200 MPa.
本文研究了大豆分离蛋白（SPI；0、2%和 4%；重量/重量）对低盐（1%NaCl）猪肉肌原纤维蛋白体系在高压处理（HPP，200 MPa，10 min）下的质构、流变特性、巯基和水分分布状态的影响。当添加 SPI 时，猪肉肌原纤维蛋白的 L 值、蒸煮产率、硬度、总巯基和反应性巯基、表面疏水性以及 80°C 时的 G'值显著增加（P<0.05）；然而，含有 4%SPI 的凝胶的弹性、内聚性和咀嚼性低于含有 2%SPI 的凝胶。流变学结果表明，添加 SPI 提高了肌原纤维蛋白的热稳定性。随着 SPI 的增加，T、T 和 T 的初始弛豫时间降低；同时，P 的峰比显著增加（P<0.05），这意味着水的流动性降低。总的来说，2%SPI 可在 200 MPa 下增强猪肉肌原纤维蛋白的凝胶特性和持水能力。
