2008•Journal of Henan University of TechnologyRequires access

HEAT-INDUCED GELATION PROPERTIES OF SALT-SOLUBLE MUSCLE PROTEINS AS AFFECTED BY SOY PROTEIN ISOLATE

Juan Jin

Abstract

The effect of addition of soy protein isolates on the heat-induced gelation of porcine salt-soluble muscle proteins was studied.Addition of soy protein isolate to salt-soluble muscle proteins will make gel hardness decrease,but water-holding capacity increase.The gel ultrastructural analysis results showed that the gel ultrastructure become rough with addition of soy protein isolates to salt-soluble muscle protein.

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Key concepts: Soy protein, Salt (chemistry), Muscle protein, Chemistry, Ultrastructure, Food science, Biochemistry, Biology