Roles of soluble and insoluble aggregates induced by soy protein processing in the gelation of myofibrillar protein |
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| Authors: | Huajun Jian Fang Qiao Pinhong Yang Fengxian Guo Xiaolin Huang Benu Adhikari Jie Chen |
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| Affiliation: | 1. College of Life Science, Hunan University of Arts and Science, Changde, Hunan, China;2. School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen, Guangdong, China;3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;4. School of Applied Sciences, RMIT University, Melbourne, Vic., Australia;5. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, China |
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| Abstract: | The role of soluble and insoluble aggregates induced by soy protein isolate (SPI) processing in the gelling properties of myofibrillar protein (MP) was studied. Incorporating soluble SPI aggregate could greatly improve (P < 0.05) the elastic modulus (G’) and water‐holding capacity (WHC) of MP gel, but had no notable effect on MP gel strength. In contrast, incorporating the insoluble SPI aggregate significantly enhanced the G’, strength and WHC of MP gel, although the improvement in WHC was smaller than that produced by the soluble aggregate. The results of environmental scanning electron microscopy showed that the soluble SPI aggregate induced a less randomly composite gel structure, which may explain its notable enhancement of WHC. However, the insoluble SPI aggregate appeared to be granules embedded in the continuous MP gel matrix, which may be related to the reinforcement of gel strength. Hence, the results of this study suggest further means of processing commercial SPI for use in meat products. |
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| Keywords: | Environmental scanning electron microscopy gelation myofibrillar protein soluble/insoluble aggregates soy protein isolate |
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