Effect of κ-Carrageenan on Properties of Soy Protein Isolate Myofibrillar Protein Composite Gels at Different Salt Concentration
The study elucidated the effects of κ-carrageenan on the gel properties of the soy protein isolate(SPI)-myofibrillar protein(MP)composite system at different salt concentrations.The results showed that MP could form a good gel at high salt concentration(0.6 mol/L NaCI),and the addition of exogenous substances such as SPI and κ-carrageenan could only weaken its gel action,and the gel strength of 3％MP-1％SPI system was reduced from 204.6 g to 92.6 g in 4％MP system.Compared with 4％MP system dissolved with 0.3 mol/L NaCl,the gel strength of 3％MP-1％SPI system increased from 43 g to 63 g,but the promoting effect of the gel was gradually weakened after the SPI ratio continued to increase(2％MP-2％SPI).However,the gel strength of 3％MP-1％SPI composite system increased significantly from 63.8 g to 508.3 g after adding 1％κ-carrageenan.It can be found that κ-carrageenan can continue to enhance the gel strength at high proportion of SPI substitution.The results of environmental scanning electron microscopy(ESEM)indicated that the synergies between the SPI filling and the strong water binding ability of κ-carrageenan contributed to the gel formation of MP.Therefore,the interaction between the strong water-holding capacity of κ-carrageenan and the filling capacity of SPI can make up for the insufficient dissolution of MP at low salt concentration and form a good composite gel,which will provide theoretical support for the development of low-salt meat products.
κ-carrageenansoy protein isolatemyofibrillar proteingel propertiessalt concentrations
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