Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Jiang Jiang; Youling L. Xiong

doi:10.1016/j.meatsci.2012.11.002

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Jiang Jiang
, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

219 Scopus citations

Abstract

Alkali (pH₁₂) and acid (pH_1.5) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6M NaCl at pH6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH_1.5-treated as well as preheated SPI (90°C, 3min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.

Original language	English
Pages (from-to)	469-476
Number of pages	8
Journal	Meat Science
Volume	93
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2012.11.002
State	Published - Mar 2013

Bibliographical note

Funding Information:
This research was supported by NRI/CSREES/USDA (grant 2008-35503-18790 ), the National Key Technology R&D Program of China in the 12th Five-Year Plan (project number 2012BAD28B04 ), and the Innovation Research Program of Jiangnan University (project number JUSRP111A29 ).

Funding

This research was supported by NRI/CSREES/USDA (grant 2008-35503-18790 ), the National Key Technology R&D Program of China in the 12th Five-Year Plan (project number 2012BAD28B04 ), and the Innovation Research Program of Jiangnan University (project number JUSRP111A29 ).

Funders	Funder number
NRI/CSREES/USDA	2008-35503-18790
National Key Technology R&D Program of China in the 12th Five-Year Plan	2012BAD28B04
Jiangnan University	JUSRP111A29

Keywords

Emulsion
Gel
Myofibrillar proteins
PH treatment
Soy proteins

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2012.11.002

Cite this

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title = "Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase",

abstract = "Alkali (pH12) and acid (pH1.5) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75\% protein) into sols of myofibrillar protein (MP, 3\%, in 0.6M NaCl at pH6.25) with or without 0.1\% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH1.5-treated as well as preheated SPI (90°C, 3min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10\% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.",

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AU - Xiong, Youling L.

PY - 2013/3

Y1 - 2013/3

N2 - Alkali (pH12) and acid (pH1.5) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6M NaCl at pH6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH1.5-treated as well as preheated SPI (90°C, 3min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.

AB - Alkali (pH12) and acid (pH1.5) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6M NaCl at pH6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH1.5-treated as well as preheated SPI (90°C, 3min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P<0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.

KW - Emulsion

KW - Gel

KW - Myofibrillar proteins

KW - PH treatment

KW - Soy proteins

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Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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