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| Influence of Soybean Protein Isolate on Structure and Rheological Properties of Myofibrillar Protein during Heat-Induced Gelation |
| ZHU Jiaqian, ZHANG Shunliang, ZHAO Bing, SONG Yongqing, LI Kexu, WEI Jiangfei, DING Bingwen, ZHOU Xiangyuan, DENG Jing, LI Meiliang |
| 1.College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2.Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China |
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Abstract As a high-quality plant protein, soybean protein isolate (SPI) is often used in meat processing to improve product yield and texture. This study researched the effect of SPI addition on the gelation properties of myofibrillar protein (MP) and its secondary structure and rheological properties during heating. Results indicated that adding 10% or 20% SPI could improve the gel strength and water-holding capacity of MP gel (P < 0.05); the secondary structure of mixed gels was changed during heating, but no regular pattern was found; the storage modulus and loss modulus were decreased by adding SPI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of mixed gel supernatants showed that myosin heavy chain, actin and some subunits of SPI were involved in gel formation.
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2019, Vol. 33 
