Interaction of myofibrillar and preheated soy proteins

J. Feng, Y. L. Xiong

Research output: Contribution to journalArticlepeer-review

96 Scopus citations


Soy protein isolate (SPI) was preheated at 90°C and 95°C for 3 min to obtain preheated samples, SPI90 and SPI95, respectively. The preheat treatment increased protein hydrophobicity and decreased the aggregation of 11S acidic and basic subunits. The 7S and 11S soy proteins exhibited a decreased thermal stability when mixed with pork myofibrillar protein isolate (MPI). The presence of preheated SPI accelerated the disappearance of myosin heavy chain in the gelling process. Incorporation of preheated SPI significantly increased the MPI gel elasticity and hardness while native SPI showed negative effects.

Original languageEnglish
Pages (from-to)2851-2856
Number of pages6
JournalJournal of Food Science
Issue number8
StatePublished - Oct 2002


  • Gelation
  • Heat treatment
  • Myosin
  • Protein-protein interaction
  • Soy protein isolate

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Interaction of myofibrillar and preheated soy proteins'. Together they form a unique fingerprint.

Cite this