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Functionality of Six Nonmeat Proteins in Meat Emulsion Systems
Author(s) -
PARKS L.L.,
CARPENTER J.A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06590.x
Subject(s) - hydrolysate , soy protein , emulsion , food science , chemistry , yeast , soy flour , biochemistry , chromatography , hydrolysis
The emulsion stabilizing and textural effects of six nonmeat proteins, identified by brand name and manufacturers were investigated. Included were: Soy protein isolate (SPI), soy protein concentrate (SPC), soy flour (SF), milk protein hydrolysate (MPH), autolyzed yeast (AY), and spray dried nonfat dry milk (NFDM). SPI and NFDM were most effective, while SF and AY were least effective in emulsion stabilization. Bind value constants (Saffle system) were developed for each nonmeat protein. Mean compression values for all the nonmeat proteins except SPI decreased with increasing levels of the additives. The functional values derived in this study are specific for these nonmeat proteins and may not be applicable to other nonmeat proteins of a similar nature.