Abstract:

Yak meat has not yet been fully exploited as an excellent source of natural protein, especially yak myofibrillar
the combined application of which with soy protein isolate (SPI) in gel products by texture and structure recombination has
not yet been reported. The objectives of this study were to investigate the effects of myofibrillar protein isolate (MPI)/SPI
ratio, heating temperature of SPI, ion concentration, and transglutaminase (TGase) concentration on co-gelation properties
and consequently to obtain the optimized gelation conditions for MPI and SPI. All the four factors had a significant
positive on gelation properties of thermally modified SPI and MPI in the decreasing order of SPI/MPI ratio (by volume) >
TG concentration > ion concentration > heating temperature of SPI. Using an orthogonal array design, the optimal cogelation
conditions were determined as follows: SPI/MPI ratio, 1:9; heat modification temperature for SPI, 100 ℃; TGase
concentration, 50 U/g; and no added magnesium.

Key words: soy protein isolate, yak, myofibrillar protein, gel