Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

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• 作者：Jingxin Sun^a ; ^{jxsun2011@gmail.com} ; Zhen Wu^a ; Xinglian Xu^b ; Peng Li^a
• 关键词：Peanut protein isolate ; Salt-soluble proteins ; Functional properties ; Heat-induced gelation
• 刊名：Meat Science
• 出版年：2012
• 出版时间：May 2012
• 年：2012
• 卷：91
• 期：1
• 页码：88-92
• 全文大小：544 K

文摘

In this study, we investigated the impact of peanut protein isolate (PPI) on the functional properties of chicken salt-soluble protein (SSP) prepared from breast and thigh muscles during heat-induced gelation. The addition of PPI increased the water-holding capacity, gel strength and elasticity of heat-induced chicken SSP mixed gel. Breast and thigh SSP had the best gel properties at the addition of 2.5 % and 3.5 % PPI, respectively. Rheology indicated that thigh SSP showed higher storage modulus (G? than breast SSP. Differential scanning calorimetry showed that the addition of PPI changed transition temperatures (T_max) and enthalpy of denaturation (¦¤H) of chicken SSP. Scanning electron microscopy indicated that the PPI-treated SSP gels had more compact ultrastructures than controls. The results suggested that PPI may be a potential protein additive for improve the characteristics of SSP gelations.