Emulsifying and Gelling Properties of Pork Myofibrillar Protein as Affected by Various NaCl Levels and pH Values

Ho Sik Jang,Koo Bok Chin 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

Emulsifying and Gelling Properties of Pork Myofibrillar Protein as Affected by Various NaCl Levels and pH Values

Jang, Ho-Sik,Chin, Koo-Bok Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.5

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

Emulsifying and Gelling Properties of Pork Myofibrillar Protein as Affected by Various NaCl Levels and pH Values

장호식,진구복 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

The effects of various NaCl levels (0, 0.3, and 0.6 M) and pH values (pH 5.0, 5.5, 6.0, and 6.5) on the emulsifying and gelling properties of pork myofibrillar protein (MP) were assessed. The emulsion stability index (ESI), emulsifying activity index (EAI), and creaming index were measured at a 1:20 ratio of MP to corn oil. The EAI and ESI of pork MP showed maximum values at pHs 6.0 and 6.5 and at 0.3 M NaCl, resulting in better emulsion properties. Additionally, the cooking yield (CY) and gel strength (GS) of emulsified MP gel were measured at an MP: corn oil ratio of 1: 2; GS increased with increasing levels of salt. At 0.6 M NaCl, GS decreased with decreasing pH from 5.5 to 6.5. GS and gelling properties were optimal at pH 5.5 in 0.6 M salt. The highest CY was observed at 0.6 M NaCl, regardless of the pH value. However, increasing pH increased CY at salt levels of 0 and 0.3 M. These results indicate that NaCl and pH profoundly affected the emulsified MP system. Future work will be conducted on the rheological properties of the pork emulsified system as affected by adding non-meat protein.

도라지 농축액을 첨가한 젤리의 이화학적 품질 특성

김유미,윤광섭 한국식품저장유통학회 2022 한국식품저장유통학회지 Vol.29 No.5

We evaluated the physicochemical properties of Platycodon grandiflorums jelly prepared six different concentrate levels to develop the jelly with improved functionality. As the Platycodon grandiflorums concentrate content increased, the moisture content and pH tended to decrease, and soluble solids tended to increase, but no significant variation existed. The L value decreased as the concentration of Platycodon grandiflorums content increased. Conversely, the a and b values tended to increase. Texture profile of the jelly revealed, the strength and hardness increased, but the elasticity and cohesiveness decreased as the content of the Platycodon grandiflorums concentrate increased. The melting rate was lowest in the control jelly, and there was no significant difference in the melting rates between the jelly supplemented with different concentrate levels. The melting temperature was the highest in PG10, and the gelling temperature did not vary significantly among the different added Platycodon grandiflorums concentrate levels. The crude saponin content increased as the concentrate content increased. The ABTS and the DPPH radical scavenging ability both tended to increase as the content increased. Therefore, the jelly preparation improved in functionality by adding Platycodon grandiflorums concentrate, with providing improved textural characteristics and high antioxidant properties.

Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates

Rahman, M. Shafiur,Go, Gwang-woong,Seo, Jin-Kyu,Gul, Khalid,Choi, Sung-Gil,Yang, Han-Sul Elsevier 2019 LWT- Food science and technology Vol.111 No.-

<P><B>Abstract</B></P> <P>Consumer demand for proteins from animal sources has been increasing with economic growth of the populations. Freeze-dried ground bovine heart was treated using supercritical-CO<SUB>2</SUB> (SC–CO<SUB>2</SUB>) at different pressures (20, 30 and 40 MPa) and hexane to produce a protein concentrate. Thiol concentration, structural and gelling properties of the control bovine heart and bovine heart protein concentrates (BHPCs) were investigated. SC-CO<SUB>2</SUB> treatment at 20 MPa led to an increased (<I>p</I> < 0.05) thiol (–SH) content (74.08 nmol/mg protein) than those for the control and other BHPCs. Fourier–transform infrared (FT–IR) spectroscopy showed increased secondary structure of α–helix and parallel β–sheet content for SC-CO<SUB>2</SUB>–treated bovine heart protein when compared to the control and hexane–treated bovine heart protein. Integrated light scattering in protein suspension showed SC-CO<SUB>2</SUB>–treated samples had higher cumulative values (Q3) and density (q3) for the particle size distribution. SC-CO<SUB>2</SUB>–treated BHPC had better physicochemical properties without structural deterioration of proteins resulting in increased functional properties such as solubility (31.08 g/100 g bovine heart), viscosity and gelling capacity (least gelation concentration 10 g/100 mL water). Bovine heart proteins may serve as a good source of quality proteins for different food applications.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Bovine heart was treated using SC-CO<SUB>2</SUB> and hexane to produce a protein concentrate. </LI> <LI> SC-CO<SUB>2</SUB>–treated sample had higher thiol (-SH) content than the control and other samples. </LI> <LI> FT-IR spectra showed SC-CO<SUB>2</SUB>–treated samples had higher α–helix and β–sheets. </LI> <LI> Integrated light scattering showed greater particles in solution for SC-CO<SUB>2</SUB>–treated sample. </LI> <LI> SC-CO<SUB>2</SUB> treatment resulted in increased functional properties of the protein concentrates. </LI> </UL> </P>

고령자용 겔상식품의 제조 및 특성연구

한지수(Ji-Soo Han),한정아(Jung-Ah Han) 한국식품과학회 2014 한국식품과학회지 Vol.46 No.5

겔화제의 종류에 따른 겔상식품의 특성을 알아보고자 대조군인 한천첨가 양갱과 다양한 겔화제를 혼합 사용한 양갱을 제조하고 그 특성을 비교하였다. 첨가되는 겔화제의 특성은 최종 제품의 수분손실량, 색, 조직감 등의 물리적 특성에 크게 영향을 미치는 것으로 나타났다. 덜 조밀하고 가장 불규칙적인 단면특성을 보이는 gellan 첨가 양갱은 수분 손실이 가장 크고, 가장 부드러우면서도 입에 들러붙는 부착성이 큰 특성을 보였다. 반면, LBG+carrageenan 겔의 혼합은 두 겔의 상호작용으로 단단한 겔을 만들기 때문에 이를 첨가한 양갱 역시 가장 단단한 경도를 보였다. 본 연구결과 고령자들은 너무 단단하지 않으면서도 응집성이 높고 탄력성이 있어 씹을 수 있는, 그러나 입에 들러붙는 부착성이 낮은 겔상 식품을 선호하는 것으로 나타났다. 두 종류의 겔을 혼합하여 적절한 농도로 겔을 제조하면 경도, 부착성, 및 응집성 등의 조직감 특성을 다양화 할 수 있으므로 적절한 겔화제의 선택, 농도조절 등으로 고령자의 저작능력에 맞는 다양한 물성을 갖는 식품제조가 가능할 것으로 생각된다. Model gel food samples of yanggaeng (Y) were prepared for the elderly with various gelling agents, including agar (AG), low acyl gellan (GL), κ-carrageenan (CA), locust bean gum (LB), glucomannan (GM), and xanthan gum (XA) in different combinations as follows (in 1:1 ratio): LB+CA, GM+XA, and GM+CA. The quality characteristics of the different combinations were compared. The results revealed that water loss was highest for Y-GL, whereas there was no significant difference among the other samples. Y-GL showed the highest values for lightness in color, whereas Y-AG showed the lowest. Regarding textural properties, Y-LB+CA had the highest hardness value, whereas Y-GL had the lowest; the hardness of Y was related to the cross-section of the added gel. Finally, Y-GM+XA exhibited the highest score in overall acceptability in the sensory test by elderly, indicating that the preferable texture by elderly is slightly chewy, but not adhesive.

가열 겔 형성능을 가진 오징어 Surimi와 Surimi-based 제품을 위한 첨가물의 최적화

김병균 ( Byeong Gyun Kim ),최영준 ( Yeung Joon Choi ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were 68.1±2.4% and 65.3±2.6%, respectively, whereas the protein recovery with acidic pH-shift processing was only 21.2±1.6%. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% CaCI2, and 0.3% Polymix GA significantly increased the breaking force (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and CaCI2 to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting

Tran Hong Quan,Soottawat Benjakul 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

김현욱,Yuan H. Brad Kim,황고은,김태경,전기홍,김영붕,최윤상 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4

The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle (P<0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heatinduced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat.

Physicochemical properties of myofibrillar protein gel as influenced by old laying hen and broiler

Juhui Choe,Dong-Jin Shin,Cheorun Jo 한국가금학회 2019 한국가금학회 정기총회 및 학술발표회 Vol.2019 No.6