Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat
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- 作者：Xue Zhao ; Xing Chen ; Min-yi Han ; Chang Qian ; Xing-lian Xu ; xlxus@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Guang-hong Zhou
- 关键词：Isoelectric solubilization/precipitation ; PSE-like ; Chicken breast meat ; Gelation properties
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：72
- 期：Complete
- 页码：141-148
- 全文大小：1700 K
文摘
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Hardness of protein gel can be improved by ISP at pH 3.5, 11.0, 11.5 and 12.0
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ISP processing at pH 3.5 and 11.0 can efficiently decrease the water loss.
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Alkaline treatment contributed to whiter protein gel.
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ISP-extracted sample formed low elasticity gel.
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ISP have potential to enhance gelation properties of PSE-like chicken meat protein.