Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

In this study, we investigated the impact of peanut protein isolate (PPI) on the functional properties of chicken salt-soluble protein (SSP) prepared from breast and thigh muscles during heat-induced gelation. The addition of PPI increased the water-holding capacity, gel strength and elasticity of h...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2012-05, Vol.91 (1), p.88-92
Main Authors: Sun, Jingxin, Wu, Zhen, Xu, Xinglian, Li, Peng
Format: Article
Language:English
Subjects:
additives
Animals
Arachis - chemistry
Biological and medical sciences
breast muscle
breasts
Calorimetry, Differential Scanning
Chemical Phenomena
Chickens
denaturation
differential scanning calorimetry
Elastic Modulus
enthalpy
Food Additives - chemistry
Food Handling
Food industries
Functional properties
Fundamental and applied biological sciences. Psychology
gel strength
gelation
Gels
Heat-induced gelation
Hot Temperature
Meat and meat product industries
Meat Products - analysis
Mechanical Phenomena
Muscle Proteins - chemistry
Muscle Proteins - ultrastructure
peanut protein
Peanut protein isolate
Protein Denaturation
protein isolates
Protein Stability
proteins
Rheology
Salt-soluble proteins
scanning electron microscopy
Seed Storage Proteins - chemistry
Seed Storage Proteins - ultrastructure
Solubility
storage modulus
temperature
thighs
Transition Temperature
Water - analysis
water holding capacity
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, we investigated the impact of peanut protein isolate (PPI) on the functional properties of chicken salt-soluble protein (SSP) prepared from breast and thigh muscles during heat-induced gelation. The addition of PPI increased the water-holding capacity, gel strength and elasticity of heat-induced chicken SSP mixed gel. Breast and thigh SSP had the best gel properties at the addition of 2.5% and 3.5% PPI, respectively. Rheology indicated that thigh SSP showed higher storage modulus (G′) than breast SSP. Differential scanning calorimetry showed that the addition of PPI changed transition temperatures (Tmax) and enthalpy of denaturation (ΔH) of chicken SSP. Scanning electron microscopy indicated that the PPI-treated SSP gels had more compact ultrastructures than controls. The results suggested that PPI may be a potential protein additive for improve the characteristics of SSP gelations.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2011.12.010