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| Optimization of Microwave-Assisted Preparation of Heat-Induced Myofibrillar Protein Gel by Response Surface Methodology |
| HAN Keying, WEI Sumeng, YANG Yuling, LI Shanshan, ZHOU Lei |
| Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China |
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Abstract In this study, we optimized the processing conditions for improved microwave heating-induced gel properties and structure of chicken breast myofibrillar protein (MP) by combined use of one-factor-at-a-time method and response surface methodology (RSM). The independent variables were microwave power, heating time and the pH of MP solution. The responses were gel hardness, elasticity and water-holding capacity. Mathematical models were built indicating each response as a function of the independent variables. The interaction among the three variables was studied. The results showed that the optimum conditions were as follows: 400 W, 15 s and pH 6.0. Under these conditions, the gel hardness, elasticity and waterholding capacity were 45.48 g, 0.82 and 88.86%, respectively. The optimization results demonstrated that MP gels with better textural properties and higher water-holding capacity could be obtained by low-power microwave heating for a long period of time.
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2020, Vol. 34 
