Interaction and functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins

J. Feng, Y. L. Xiong

Research output: Contribution to journalArticlepeer-review

50 Scopus citations

Abstract

Native and briefly heated (85°C for 3 min) soy protein isolates (SPI) were partially hydrolyzed (4% DH) by Alcalase® and Flavourzyme™ before incorporation into a pork myofibril isolate (MPI) system. The hydrolysis of soy protein enhanced its interaction with MPI, leading to a decreased thermal stability of both soy and muscle proteins. Alcalase SPI hydrolysates, when compared with nonhydrolyzed SPI, improved viscoelastic properties and hardness of MPI gels, while Flavourzyme SPI hydrolysates had an adverse effect. Hydrolyzed SPI augmented emulsifying properties of MPI; the specifc efficacy depended upon the type of enzymes used, the SPI:MPI ratio, and whether SPI was heated before hydrolysis.

Original languageEnglish
Pages (from-to)803-809
Number of pages7
JournalJournal of Food Science
Volume68
Issue number3
DOIs
StatePublished - Apr 2003

Keywords

  • Emulsification
  • Gelation
  • Myofibrillar protein
  • Protein hydrolysates
  • Soy protein

ASJC Scopus subject areas

  • Food Science

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