Abstract:

The effect of addition of different amounts of starch on emulsifying properties of chicken breast salt-soluble
proteins was investigated. The results showed that with the increase of starch content, emulsify activity and emulsifying
stability rose first and then decrease, the D10, D50 and D90 values of emulsions gradually reduced, and shear stress and
viscosity decreased first and then rose. Besides, with the increase of shear rate, the shear stress of emulsions increased
gradually, and viscosity declined first and then remained stable. The correlation analysis showed that there was a significantly
(P < 0.01) negative correlation between D10 value and starch content (r = -0.598), and a significantly (P < 0.05) positive
correlation between the emulsifying activity of salt-soluble proteins and either D50 (r = 0.549) or D90 (r = 0.558). All of
these results indicated that the appropriate amount of starch added to chicken breast salt-soluble protein could make the
emulsion system more stable. Ultimately, the formation of starch-protein complexes would affect processing properties of
chicken breast proteins.

Key words: starch, chicken breast, salt-soluble proteins, emulsion, size distribution, viscosity