Effect of High Pressure Processing (HPP) on Gel Properties of Salt-Soluble Proteins from Low Polyphosphate Chicken Breast

doi:10.7506/spkx1002-6630-201305013

Abstract

Abstract: The main objective of this study was to investigate the effect of high pressure processing (300 MPa, 25 ℃, 10 min) on gel properties of salt-soluble proteins from low polyphosphate (0.15 g/100 g) chicken breast using mixture regression design. Based on water-holding capacity, the optimum ratio of sodium pyrophosphate (DSPP) to sodium tripolyphosphate (STPP) to sodium hexametaphosphate (HMP) was 41:42.3:16.7 and 38.9:44.4:16.7 for samples with and without HPP, respectively. HPP resulted in a significant rise in water holding capacity. DSPP exhibited synergistic effects with STPP or HMP on water holding capacity in control group, whereas synergistic effects between DSPP and HMP and between STPP and HMP were observed for HPP group. The water holding capacity of salt-soluble proteins gels subjected to HPP treatment at 100 MPa and added with 0.15% compound phosphate was similar to that of salt-soluble proteins gels with the addition of 0.30% compound phosphate, suggesting that the application of HHP can reduce the amount of phosphates required for achieving similar water holding capacity.

Key words: high pressure processing (HPP), salt-soluble protein, polyphosphate, water-holding capacity (WHC)

CLC Number:

TS251.55

LI Ying，WANG Peng，XU Xing-lian*. Effect of High Pressure Processing (HPP) on Gel Properties of Salt-Soluble Proteins from Low Polyphosphate Chicken Breast[J]. FOOD SCIENCE, 2013, 34(5): 60-66.

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