We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Interaction of Myofibrillar and Preheated Soy Proteins.
- Authors
Feng, J.; Xiong, Y.L.
- Abstract
BSTRACT: 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.
- Subjects
SOY isolate fiber; SOY proteins; HEAT treatment; PROTEIN-protein interactions; GELATION
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 8, p2851
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb08827.x