Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.

Volume: 93, Issue: 3, Pages: 469 - 476
Published: Mar 1, 2013
Abstract
null null Alkali (pH 12 ) and acid (pH 1.5 ) pH-treated soy protein isolates (SPI) were incorporated (0.25–0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6 M NaCl at pH 6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH 1.5 -treated as well as...
Paper Details
Title
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.
Published Date
Mar 1, 2013
Volume
93
Issue
3
Pages
469 - 476
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