Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased (P 

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Bibliographic Details
Published in:International journal of food science & technology 2022-04, Vol.57 (4), p.2459-2466
Main Authors: Xie, Jing‐jie, Zou, Xiao‐Li, Li, Yan‐ping, Kang, Zhuang‐Li, Ma, Han‐jun
Format: Article
Language:English
Subjects:
Cooking
Globulins
High pressure
Pork
pork batter
Pressure
Pressure effects
Relaxation time
soy 11S globulin
texture
water migration
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Summary:The effects of high‐pressure‐modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water‐holding capacity, and water mobility of pork batter were investigated. The high‐pressure‐modified soy 11S globulin significantly increased (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15607