FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 138-142.doi: 10.7506/spkx1002-6630-200919031

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Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates

NA Zhi-guo1,2，MA Yong-qiang1,*，HAN Chun-ran1，WANG Ming-jie1   

  1. 1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China；
    2. Department of Food and Environmental Engineering, Heilongjiang East College, Harbin 150086, China
  • Received:2009-08-10 Online:2009-10-01 Published:2010-12-29
  • Contact: MA Yong-qiang1,*， E-mail:mayq@hrbcu.edu.cn

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Abstract:

Effects of individual addition of heat-modified [SPI(H)] and deamidation modified soybean protein isolates [SPI(D)] on co-gelation characteristics of salt-soluble meat protein (SSMP) were systematically investigated. Results revealed that thermo-modified soybean protein had an inhibition effect on co-gelation; in contrast, deamidation modified soybean protein revealed a promotion effect on hardness of co-gelation. The optimal conditions for gel formation between salt-soluble pork protein and soybean protein were also explored through orthogonal design L16(45) and variance analysis, which suggested the best co-gelation efficiency using a 9:1 of SSMP/ SPI(D) ratio, 0.6% CaCl2 induction, at pH 7 and 95℃.

Key words: salt-soluble meat protein (SSMP), soybean protein (SP), co-gelation

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