Effect of red bean protein isolate and salt levels on pork myofibrillar protein gels mediated by microbial transglutaminase

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• 作者：Hong Chul Lee^a ; ^b ; Ho Sik Jang^b ; Iksoon Kang^a ; Koo Bok Chin^b ; ^{kbchin@chonnam.ac.kr}
• 关键词：Red bean protein isolate ; Myofibrillar protein gels ; Microbial transglutaminase ; Salt concentrations
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：95-100
• 全文大小：1332 K
• 卷排序：76

文摘

The effect of the level of RBPI and salt on the gel functionality MP mediated by MTG was examined. MP gels mediated by MTG with increased levels of RBPI and salt concentrations showed high cooking yield and gel strength. Increased salt level increased the 2nd endothermic peak, disappeared MHC and RBPI bands, and compacted and less void structures. RBPI can be used as a meat and water binder in MP mediated by MTG optimizing gel functionality at salt level of 0.3 M salt or more.