Enhancement the Gel and Rheological Properties of Common Carp Myofibrillar Protein by Addition of Preheated Treated Soy Protein

Abstract

Abstract: Abstract: The aim of this study was to investigate the impact of preheat treated soy protein isolate (SPI) on the heat-induced gelation and rheological properties of myofibrillar protein isolate (MPI) from common carp. SPI prepared by heat treatment at 90℃ for 0 min, 30 min and 180 min were incorporated into MPI (SPI: MPI = 0:1, 1:1, 1:2, 1:3, 1:4, protein content in mixer solution was 40 mg/mL. The results showed that the gel hardness, springiness, whiteness, and water holding capacity of MPI with the preheat treated SPI were significantly higher than those with native SPI (P < 0.05), and SPI with the long heat treatment time (180 min) increased more obvious than short heat treatment time (30 min) (P < 0.05). In addition, the hardness, springiness, whiteness and water holding capacity of the mixed protein gels increased significantly with SPI/MPI ratio from 1:1 to 1:4 (P < 0.05). The results of protein rheological properties suggested that SPI increased protein denaturation temperature, and preheat treated SPI significant increased protein storage modulus (G'). In short, compared with the native SPI, preheat treated SPI can improve the gel properties and rheological properties of myofibrillar proteins.

Key words: Keywords: Soy protein isolate, Myofibrillar protein isolate, Gel property, Rheological property

CLC Number:

TS254.4

Qian CHEN Qin-Xiu SUN Baohua Kong. Enhancement the Gel and Rheological Properties of Common Carp Myofibrillar Protein by Addition of Preheated Treated Soy Protein[J]. FOOD SCIENCE, 0, (): 0-0.

References

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