Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

被引：65

作者：

Sun, Jingxin ^{[1
]}

Wu, Zhen ^{[1
]}

Xu, Xinglian ^{[2
]}

Li, Peng ^{[1
]}

机构：

[1] Qingdao Agr Univ, Ctr Meat Qual & Safety Control Shandong Prov, Qingdao 26109, Peoples R China

[2] Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China

来源：

MEAT SCIENCE | 2012年 / 91卷 / 01期

关键词：

Peanut protein isolate; Salt-soluble proteins; Functional properties; Heat-induced gelation; TRANSGLUTAMINASE CROSS-LINKING; MYOFIBRILLAR PROTEINS; MYOSIN; DENATURATION; TEXTURE;

D O I：

10.1016/j.meatsci.2011.12.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we investigated the impact of peanut protein isolate (PPI) on the functional properties of chicken salt-soluble protein (SSP) prepared from breast and thigh muscles during heat-induced gelation. The addition of PPI increased the water-holding capacity, gel strength and elasticity of heat-induced chicken SSP mixed gel. Breast and thigh SSP had the best gel properties at the addition of 2.5% and 3.5% PPI, respectively. Rheology indicated that thigh SSP showed higher storage modulus (G') than breast SSR Differential scanning calorimetry showed that the addition of PPI changed transition temperatures (T-max) and enthalpy of denaturation (Delta H) of chicken SSP. Scanning electron microscopy indicated that the PPI-treated SSP gels had more compact ultrastructures than controls. The results suggested that PPI may be a potential protein additive for improve the characteristics of SSP gelations. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：88 / 92

页数：5

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