Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating

• Published in: Food hydrocolloids Vol. 70; pp. 269 - 276
• Main Authors: Niu, Haili, Li, Yue, Han, Jianchun, Liu, Qian, Kong, Baohua
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2017
• Subjects: Gelation; Microstructure; Myofibrillar protein; Rheological properties; Soy protein isolate; Myofibrillar protein; Soy protein isolate; Microstructure; Gelation; Rheological properties

Soy protein isolates prepared by a highly acidic treatment (pH 1.5) combined with a mild heat (60 °C) treatment (AH-SPI) were incorporated into myofibrillar protein (MP, 40 mg/mL in 0.6 M NaCl at pH 6.25) to investigate their potential as meat processing ingredients. Compared to native soybean prote...