Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating

摘要

Highlights•Soy protein isolates were modified by an acidic pH treatment with mild heating.•Modified soy protein isolates were added to myofibrillar protein solutions.•Thermal stability and gel molecular forces of myofibrillar protein were improved.•Mixed gels displayed a more continuous and homogeneous gel network.AbstractThermal stability and gel quality of myofibrillar protein were evaluated with regard to the addition of native soy protein isolates (SPI) and SPI subjected to acidic pH and mild heating (modified SPI). Compared with the control, the addition of modified SPI increased the compression force of the protein gel and decreased water loss (P<0.05). Differential scanning calorimetry results showed that an addition of 0.75% native SPI decreased the first transition temperature (P<0.05), and addition of 0.5% and 0.75% modified SPI exhibited no appreciable changes on it (P