Effect of Preheated Soy Proteins on Gelling and Rheological Properties of Common Carp Myofibrillar Protein

被引：0

作者：

Du, Hongzhen ^{[1
]}

Chen, Qian ^{[1
]}

Yang, Zhen ^{[1
]}

Sun, Qinxiu ^{[1
]}

Kong, Baohua ^{[1
]}

机构：

[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 12期

关键词：

Rheology - Proteins - Gelation - Thermodynamic stability;

D O I：

10.7506/spkx1002-6630-20180510-161

中图分类号：

学科分类号：

摘要：

The aim of this study was to investigate the impact of preheated soy protein isolate (SPI) on the gelation and rheological properties of heat-induced myofibrillar protein isolate (MPI) extracted from common carp muscle. SPI heated at 90℃ for 0, 30 and 180 min were incorporated into MPI (0:1, 1:1, 1:2, 1:3, and 1:4), and protein content in the mixture solutions was kept at 40 mg/mL. Results showed that the gel hardness, springiness, whiteness, and water-holding capacity of MPI with preheated SPI were significantly higher than those with native SPI (P max3 was significantly reduced with the addition of native SPI to MPI (P max1 and Tmax2 were not affected (P > 0.05). However, the addition of preheated SPI to MPI significantly reduced the Tmax1 and increased the Tmax3 (P © 2019, China Food Publishing Company. All right reserved.

引用

页码：55 / 61

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