TY  - JOUR
AU  - ZHANG, Yujia
AU  - WAN, Yangzhuoqun
AU  - SHI, Shangxuan
AU  - ZHOU, Shenglan
AU  - GUO, Jinxin
AU  - ZHU, Jie
PY  - 2022
TI  - Effects of Combined Treatment of Phosphates and Soybean Protein Isolate on the Gelation Properties of Myofibrillar Proteins from Grass Carp
JO  - Meat Research
SN  - 1001-8123
SP  - 21
EP  - 26
VL  - 36
IS  - 2
AB  - In order to explore the effects of phosphate (sodium tripolyphosphate, sodium hexametaphosphate, tetrasodium pyrophosphate) and soy protein isolate (SPI) on the gelation properties of grass carp myofibrillar protein (MP), heat-induced gels were prepared from MP with different concentrations of phosphate and 5 g/100 mL soy protein isolate (SPI) added, and their viscosity, tenderness, water-holding capacity (WHC), microstructure and roughness were evaluated. The results showed that phosphate promoted the interaction between protein and water, thus facilitated the formation of stable and ordered cross-linked network and preserved moisture. SPI increased the degree of crosslinking between proteins, promoted gel WHC, and improved the stability of the gel system. The addition of phosphates and SPI significantly improved gel quality. Compared to the other treatments, sodium pyrophosphate-SPI treatment showed better gel WHC (P < 0.05) and tenderness (P < 0.05) as well as medium viscosity (P < 0.05). The gel added with a mixture of 1.2 g/100 mL sodium hypophosphate and 5 g/100 mL SPI at a volume ratio of 1:3 was characterized by high tenderness (P < 0.05), good WHC (P < 0.05), medium viscosity (P < 0.05), and small roughness (P < 0.05) indicating that this treatment could significantly improve the gel properties of MP from grass carp.
UR  - https://doi.org/10.7506/rlyj1001-8123-20210527-157
DO  - 10.7506/rlyj1001-8123-20210527-157