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Comparison of the Acidic and Alkaline Treatment on Emulsion Composite Gel Properties of the Proteins Recovered from Chicken Breast by Isoelectric Solubilization/Precipitation Process
Author(s) -
Zhao Xue,
Zou YuFeng,
Shao JunJie,
Chen Xing,
Han MinYi,
Xu XingLian
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12884
Subject(s) - isoelectric point , emulsion , chemistry , chicken breast , chromatography , precipitation , composite number , soy protein , food science , biochemistry , materials science , enzyme , physics , meteorology , composite material
The functional properties of gels and emulsion composite gels made from chicken breast protein recovered at different pH strategies (at pH 3.5 called C3.5, at pH 11 called C11 and chicken breast mince as the control called CON) were compared. Alkali‐extracted proteins performed significantly better ( P < 0.05) in gel strength properties, compared with acid‐extracted proteins. However, the acid‐processed protein showed superior flavor qualities ( P < 0.05) and similar ( P > 0.05) water retention capacity. The isoelectric solubilization and precipitation (ISP)‐extracted protein with fat addition presented more favorable qualities in terms of better flavor and smoother taste, whereas the addition of fat significantly reduced strength of alkaline‐aided protein gels. Meanwhile, the alkaline‐aided exhibited appreciable emulsion stability level ( P < 0.05) rather than acid‐aided. The results presented that protein obtained from ISP method is more suitable to be applied for developing emulsion‐type products. Alkaline‐aided protein showed better qualities than acid‐aided protein. Practical Applications Isoelectric solubilization and precipitation (ISP) processing has been attempted for improving protein gelation properties. However, little is known about the emulsion properties of the ISP‐extracted protein. Furthermore, the function properties of the emulsion composite gel made by the protein were not fully investigated yet. This study investigates the function properties of protein from chicken breast extracted by ISP methods. According to the obtained data, the ISP method was suitable for applying to manufacture emulsion‐type product. Enhancing the product function properties is important to the meat industry.