Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

被引：30
作者：
Lee, Hong Chul [1 ,2 ,3 ]
Jang, Ho Sik [2 ,3 ]
Kang, Iksoon [1 ]
Chin, Koo Bok [2 ,3 ]
机构：
[1] Calif Polytech State Univ San Luis Obispo, Dept Anim Sci, San Luis Obispo, CA 93407 USA
[2] Chonnam Natl Univ, Dept Anim Sci, Gwangju 500757, South Korea
[3] Chonnam Natl Univ, Funct Food Res Ctr, Gwangju 500757, South Korea
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 76卷
基金：
新加坡国家研究基金会;
关键词：
Red bean protein isolate; Myofibrillar protein gels; Microbial transglutaminase; Salt concentrations; MEAT-PRODUCTS; GELATION; QUALITY;
D O I：
10.1016/j.lwt.2016.10.039
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to investigate the effect of red bean protein isolate (RBPI) at 0, 1, and 2% and salt concentrations at 0.15, 0.30, and 0.45 M on myofibrillar protein (MP) gels mediated by microbial transglutaminase (MTG, 1%). Cooking yield and gel strength of MTG-mediated MP gels increased as RBPI and salt concentrations were increased. The second peak of differential scanning calorimetry increased with addition of RBPI. SDS-PAGE showed disappearance of myosin heavy chain and several RBPI bands became invisible with increased salt level. Microstructures showed that the gels were more compact and less void with increased salt concentrations or addition of RBPI. Based on these results, the protein gel functionality mediated by MTG with RBPI appeared to be optimized with salt concentrations at 0.30 M or more. (C) 2016 Elsevier Ltd. All rights reserved.
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页码：95 / 100
页数：6
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