Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Meat Science

Volumn 93, Issue 3, 2013, Pages 469-476

  Jiang, Jiang ^a,b   Xiong, Youling L ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsion; Gel; Myofibrillar proteins; PH treatment; Soy proteins

Indexed keywords

CANOLA OIL; GELLING PROPERTIES; HYDROPHOBIC PATCH; MEAT PROCESSING; MICROBIAL TRANSGLUTAMINASE; MIXED GEL; MYOFIBRILLAR PROTEINS; PH TREATMENT; SOY PROTEIN; SOY PROTEIN ISOLATES; STATIC AND DYNAMIC; STRUCTURE REINFORCEMENT;

EMULSIFICATION; EMULSIONS; GELATION; GELS; REINFORCEMENT; SODIUM CHLORIDE; SOLS;

PROTEINS;

BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX;

BACTERIAL PROTEIN; CANOLA OIL; MONOUNSATURATED FATTY ACID; MUSCLE PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; GEL; MEAT; METHODOLOGY; MUSCLE FIBRIL; PH; PROTEIN SUBUNIT; SOYBEAN; SWINE;

ANIMALS; BACTERIAL PROTEINS; EMULSIONS; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; GELS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MEAT; MUSCLE PROTEINS; MYOFIBRILS; PROTEIN SUBUNITS; RHEOLOGY; SOYBEAN PROTEINS; SOYBEANS; SWINE; TRANSGLUTAMINASES;

EID: 84870558602     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.002     Document Type: Article

References (42)

1. Aoki H., Taneyama O., Inami M. Emulsifying properties of soy protein: Characteristics of 7S and 11S proteins. Journal of Food Science 1980, 45:534-546.
2. Carmona P., Ruiz-Capillas C., Jimenez-Colmenero F., Pintado T., Herrero A.M. Infrared study of structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with casein as pork backfat replacer. Journal of Agricultural and Food Chemistry 2011, 59:12,998-13,003.
3. Chen J., Dickinson E. Viscoelastic properties of protein stabilized emulsions: The effect of protein-surfactant interactions. Journal of Agricultural and Food Chemistry 1998, 46:91-97.
4. Dickinson E. Emulsion gels: The structuring of soft solids with protein stabilized oil droplets. Food Hydrocolloids 2012, 28:224-241.
5. Egelandsdal B., Fretheim K., Samejima K. Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate. Journal of the Science of Food and Agriculture 1986, 37:915-926.
6. Feng J., Xiong Y.L. Interaction of myofibrillar and preheated soy proteins. Journal of Food Science 2002, 67:2851-2856.
7. Feng J., Xiong Y.L. Interaction and functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins. Journal of Food Science 2003, 68:803-809.
8. Fernández P., Barreto G., Carballo J., Colmenero F.J. Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 1996, 203:252-254.
9. Frgemand M., Murray B.S., Dickinson E. Crosslinking of milk proteins with transglutaminase at the oil-water interface. Journal of Agricultural and Food Chemistry 1997, 45:2514-2519.
10. Gornall A.G., Bardawill C.J., David M.M. Determination of serum proteins by means of the biuret reaction. The Journal of Biological Chemistry 1949, 177:751-766.
11. Haga S., Ohashi T. Heat-induced gelation of a mixture of myosin B and soybean protein. Agricultural and Biological Chemistry 1984, 48:1001-1007.
12. Hung T.Y., Smith D.M. Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt-soluble protein gels. Journal of Agricultural and Food Chemistry 1993, 41:1372-1378.
13. Jiang J., Chen J., Xiong Y.L. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry 2009, 57:7576-7583.
14. Jiang J., Xiong Y.L., Chen J. pH-shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry 2010, 58:8035-8044.
15. Jiang J., Xiong Y.L., Chen J. Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science 2011, 76:C293-C302.
16. Jiang J., Xiong Y.L., Newman M.C., Rentfrow G.K. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. Food Chemistry 2012, 132:1944-1950.
17. Josquin N.M., Linssen J.P.H., Houben J.H. Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Science 2012, 90:81-86.
18. Liu G., Xiong Y.L. Thermal transitions and gelation of oxidatively modified myosin, β-lactoglobulin, soy 7S globulin and their mixtures. Journal of the Science of Food and Agriculture 2000, 80:1728-1734.
19. Matsumura Y., Mori T. Gelation. Methods to testing protein functionality 1996, 76-109. Blackie Academic, Suffolk, UK. G.M. Hall (Ed.).
20. McClements D.J. Modulation of globular protein functionality by weakly interacting cosolvents. Critical Reviews in Food Science and Nutrition 2002, 42:417-471.
21. McCord A., Smyth A.B., O'Neill E.E. Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. Journal of Food Science 1998, 63:580-583.
22. Mleko S., Foegeding E.A. pH-induced aggregation and weak gel formation of whey protein polymers. Journal of Food Science 2000, 65:139-143.
23. Narine S.S., Marangoni A.G. Relating structure of fat crystal networks to mechanical properties: A review. Food Research International 1999, 32:227-248.
24. O'Kane F.E., Happe R.P., Vereijken J.M., Gruppen H., van Boekel M.A.J.S. Heat-induced gelation of pea legumin: Comparison with soybean glycinin. Journal of Agricultural and Food Chemistry 2004, 52:5071-5078.
25. Peng I.C., Dayton W.R., Quass D.W., Allen C.E. Studies on the subunits involved in the interaction of soybean 11S protein and myosin. Journal of Food Science 1982, 47:1984-1990. (1994).
26. Peng I.C., Nielsen S.S. Protein-protein interaction between soybean beta-conglycinin (B1-B6) and myosin. Journal of Food Science 1986, 51:588-590. (607).
27. Pietrasik Z., Li-Chan E.C.Y. Binding and textural properties of beef gels as affected by protein, k-carrageenan and microbial transglutaminase addition. Food Research International 2002, 35:91-98.
28. Rakosky J. Soy products for the meat industry. Journal of Agricultural and Food Chemistry 1970, 18:1005-1009.
29. Ramírez-Suárez J.C., Addo K., Xiong Y.L. Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Research International 2005, 38:1143-1149.
30. Ramírez-Suárez J.C., Xiong Y.L. Transglutaminase cross-linking of whey/myofibrillar proteins and the effect on protein gelation. Journal of Food Science 2002, 67:2885-2891.
31. Ramírez-Suárez J.C., Xiong Y.L. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Science 2003, 65:899-907.
32. Ramírez-Suárez, J.C., Xiong Y.L., Wang B. Transglutaminase cross-linking of bovine cardiac myofibrillar proteins and its effect on protein gelation. Journal of Muscle Foods 2001, 12:85-96.
33. Sun X.D., Arntfield S.D. Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking. Journal of Food Engineering 2011, 107:226-233.
34. Tang C.H., Wu H., Yu H.P., Li L., Chen Z., Yang X.Q. Coagulation and gelation of native soy protein isolates induced by microbial transglutaminase. Journal of Food Biochemistry 2006, 30:35-55.
35. Theno D.M., Schmidt G.R. Microstructural comparisons of three commercial frankfurters. Journal of Food Science 1978, 43:845-848.
36. Trespalacious P., Pla R. Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels. Food Chemistry 2007, 100:264-272.
37. van Vliet T. Rheological properties of filled gels. Influence of filler matrix interaction. Colloid & Polymer Science 1988, 266:518-524.
38. Wagner J.R., Gueguen J. Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties. Journal of Agricultural and Food Chemistry 1999, 47:2181-2187.
39. Wu M., Xiong Y.L., Chen J. Role of disulfide linkages between protein coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels. Meat Science 2011, 88:384-390.
40. Xiong Y.L. A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. Journal of Food Biochemistry 1993, 16:217-227.
41. Youssef M.K., Barbut S. Physiochemical effects of the lipid phase and protein level on meat emulsion stability, texture and microstructure. Journal of Food Science 2010, 75:S108-S114.
42. Youssef M.K., Barbut S. Fat reduction in comminuted meat products - Effects of beef fat, regular and pre-emulsified canola oil. Meat Science 2011, 87:356-360.