@article{Lu2026, 
author = {Baosheng Lu and Ziyuan Wang and Nan Xiao and Shanguang Guo and Minmin Ai},
title = {Enhancing beef mince gel strength and water-holding capacity: the concentration effect of sarcoplasmic protein},
year = {2026},
journal = {Food Science of Animal Products},
volume = {4},
number = {2},
pages = {9240157},
keywords = {sarcoplasmic protein, concentration effect, gel property, beef mince, intermolecular interactions},
url = {https://www.sciopen.com/article/10.26599/FSAP.2026.9240157},
doi = {10.26599/FSAP.2026.9240157},
abstract = {Sarcoplasmic protein (SP), a water-soluble fraction naturally lost during post-ripening and industrial thawing. This study revealed the concentration-effect mechanism of SP in regulating the gel properties of beef mince by controlling the addition amount of SP (0%–0.5%, m/m). Compared with the control group, the incorporation of 0.3% SP maximized gel strength and water-holding capacity (95.33%) while increasing cooking yield. Dynamic rheology confirmed a higher storage modulus, indicating an elastic-dominant network. Raman spectroscopy revealed a shift from α-helix to β-sheet, while scanning electron microscope observation showed a denser, more uniform microstructure with reduced pore size. The results of the chemical force analysis revealed a significant enhancement of hydrophobic interactions and disulfide bond formation, which collectively drove the elevation of β-sheet relative content in the protein structure. Excess SP (> 0.4%) formed loose aggregates that impeded myosin cross-linking and weakened the gel. Therefore, controlled SP re-addition can improve the beef minced gel property. This study provides a theoretical basis for the intensive processing and utilization of SP and the quality improvement of beef gel products.}
}