TY - JOUR
T1 - Interfacial properties and inter-relationship of sarcoplasmic and myofibrillar proteins in simulated muscle protein extracts
T2 - Effect of salt reduction and pea protein
AU - Yang, Yufei
AU - Xiong, Youling L.
AU - Jiang, Jiang
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/4
Y1 - 2023/4
N2 - Sodium reduction in meat products has been a strategic goal for decades, but the progress has been slow due to compromised functionality of myofibrillar protein (MP). The present study attempted to accentuate emulsifying activity of sarcoplasmic protein (SP) and understand the inter-relationship of SP and MP in mixed soluble muscle protein (SMP) extracted under simulated salt-reducing meat processing conditions. The SMP extracts with various “in situ” SP:MP ratios and structurally modified (ultrasound and pH12-shifting) pea protein supplements were subjected to interfacial analysis and emulsion preparation at salt concentrations of 0.1–0.6 M NaCl. In low-salt conditions (0.1–0.3 M NaCl), the SP-rich SMP exhibited strong initial interfacial adsorptivity compared with high-salt conditions (0.4–0.6 M NaCl), and the inclusion of 2% pea protein further improved (P < 0.05) the surface hydrophobicity (170–260%), interfacial pressure (2–11%), emulsifying activity (11–65%), and emulsion stability (7–35%). SP was responsible for emulsifying properties of SMP at < 0.4 M NaCl and had no appreciable effect on emulsifying activity of MP-dominated meat extract under higher-salt conditions. Results from this simulated SP/MP extract study indicate the feasibility to produce low-salt meat emulsions when aided by structurally modified pea protein.
AB - Sodium reduction in meat products has been a strategic goal for decades, but the progress has been slow due to compromised functionality of myofibrillar protein (MP). The present study attempted to accentuate emulsifying activity of sarcoplasmic protein (SP) and understand the inter-relationship of SP and MP in mixed soluble muscle protein (SMP) extracted under simulated salt-reducing meat processing conditions. The SMP extracts with various “in situ” SP:MP ratios and structurally modified (ultrasound and pH12-shifting) pea protein supplements were subjected to interfacial analysis and emulsion preparation at salt concentrations of 0.1–0.6 M NaCl. In low-salt conditions (0.1–0.3 M NaCl), the SP-rich SMP exhibited strong initial interfacial adsorptivity compared with high-salt conditions (0.4–0.6 M NaCl), and the inclusion of 2% pea protein further improved (P < 0.05) the surface hydrophobicity (170–260%), interfacial pressure (2–11%), emulsifying activity (11–65%), and emulsion stability (7–35%). SP was responsible for emulsifying properties of SMP at < 0.4 M NaCl and had no appreciable effect on emulsifying activity of MP-dominated meat extract under higher-salt conditions. Results from this simulated SP/MP extract study indicate the feasibility to produce low-salt meat emulsions when aided by structurally modified pea protein.
KW - Emulsion
KW - Interfacial properties
KW - Myofibrillar protein
KW - Pea protein isolate
KW - Sarcoplasmic protein
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U2 - 10.1016/j.foodhyd.2022.108418
DO - 10.1016/j.foodhyd.2022.108418
M3 - Article
AN - SCOPUS:85144454538
SN - 0268-005X
VL - 137
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 108418
ER -