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| Rheological Properties of Myofibrillar Protein-Fat Substitute Mixtures |
| PENG Xiao-bei;YOU Yuan;YANG Yu-ling;HU Wen-kang |
| College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China |
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Abstract Myofibrillar protein (MP) was extracted from chicken breast and mixed with fat substitute (FS). A rheometer was
used to investigate the effects of MP:FS ratio, pH and ionic strength on rheological properties of MP-FS mixtures. One-factorat-
a-time experiments and response surface methodology based on Box-Behnken design were used to analyze the effects of MP:
FS ratio, pH and ionic strength on the storage modulus G＇ . The parameters were ranked in descending order of their effect on G＇
as follows: pH ＞ MP:FS ratio ＞ ionic strength. The best G＇, 153 Pa, was achieved when the MP:FS ratio, pH and ionic strength
were 20:10, 6.0 and 0.6, respectively.
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2012, Vol. 26 
