Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter |
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Authors: | Jing-jie Xie Xiao-Li Zou Yan-ping Li Zhuang-Li Kang Han-jun Ma |
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Affiliation: | 1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 PR China
Contribution: Data curation (equal), Formal analysis (equal), ?Investigation (equal), Methodology (equal), Supervision (equal), Writing - original draft (equal);2. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 PR China
Contribution: Formal analysis (equal), ?Investigation (equal), Methodology (equal), Software (equal), Validation (equal);3. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 PR China;4. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 PR China
Contribution: Data curation (equal), Funding acquisition (equal), Methodology (equal), Writing - original draft (equal), Writing - review & editing (equal) |
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Abstract: | The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa. |
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Keywords: | High pressure pork batter soy 11S globulin texture water migration |
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