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Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The poor solubility and functionalities of soy protein concentrate (SPC) limits its utilization in meat products. Phosphate-assisted hydrothermal cooking (HTC) was applied to refunctionalize SPC in this work. The resultant soy protein isolate (SPI) was used as an ingredient for improving the gelation of porcine myofibrillar protein (MP) which was induced by microbial transglutaminase (MTGase). The addition of sodium tripolyphosphate (STPP) enhanced the refunctionalization efficiency of HTC and increased the phosphorus content in the obtained SPI. Dynamic rheological analysis indicated that this SPI itself could not form a gel with the help of MTGase. However, the SEM observation revealed that the presence of this SPI strengthened the gel network of MP and made it become denser and more ordered. As a result, the mechanical properties and water holding capacity of the MP gel were significantly improved by this SPI prepared by phosphate-assisted HTC.

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Acknowledgments

This work was supported by the China Postdoctoral Science Foundation (No. 2013M530367), the National Natural Science Fund of China (Nos. 31371744 and 31130042) and the Project of National Key Technology Research and Development Program for the 12th Five-year Plan (No. 2012BAD34B04).

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Authors and Affiliations

  1. Protein Research and Development Center, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, People’s Republic of China

    Jian Guo, Lei Hu, Xiao-Quan Yang, Yong-Chuang Liu & Yu-Cong Jin

  2. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510640, People’s Republic of China

    Xiao-Quan Yang

  3. Research and Development Center of Sugar, School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, People’s Republic of China

    Shu-Juan Yu

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  1. Jian Guo
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  2. Lei Hu
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  3. Xiao-Quan Yang
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  4. Shu-Juan Yu
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  5. Yong-Chuang Liu
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Correspondence to Xiao-Quan Yang.

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Guo, J., Hu, L., Yang, XQ. et al. Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein. J Am Oil Chem Soc 92, 523–531 (2015). https://doi.org/10.1007/s11746-015-2617-4

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  • DOI: https://doi.org/10.1007/s11746-015-2617-4

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