Water‐soluble myofibrillar proteins prepared by high‐pressure homogenisation: a comparison study on the composition and functionality |
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| Authors: | Xing Chen Yong Li Ruiyun Zhou Dongmei Liu Xinglian Xu Guanghong Zhou |
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| Affiliation: | Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China |
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| Abstract: | To expand utilisation of meat in various products, the characterisation and functionalities of water‐soluble myofibrillar proteins (WSMP) induced by high‐pressure homogenisation (HPH) were determined by comparison with those of soy protein isolate (SPI) and whey protein isolate (WPI). WSMP had high contents of protein (87.40%), which was mainly composed of myosin, actin and tropomyosin. The essential amino acids of WSMP achieved the FAO/WHO/UNO (2007) standards for preschool children, and the contents of lysine and sulphur‐containing amino acids of WSMP were higher than those of SPI, making it desirable for children formulations. WSMP showed higher surface hydrophobicity while its water solubility was similar to that of SPI, but lower than that of WPI. WSMP demonstrated superior water/oil absorption capacities and emulsifying properties. The fibrous structure and high hydrophobic activity characteristics of WSMP were able to stabilise oil droplets with submicron droplet size, consequently responsible for its excellent emulsifying properties. |
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| Keywords: | Functional property high‐pressure homogenisation soy protein isolate water‐soluble myofibrillar protein whey protein isolate |
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