Rheologieal Properties of the Mixture and Heat-induced Gel Prepared from Pork Salt Soluble Protein in Combined with Water Soluble Chitooligosaecharide and Chitosan

摘要

Effects of various levels and molecular weights (MWs) of chitooligosaccharides and chitosan with pork salt-soluble protein (SSP) on pH, moisture (%), viscosity, and hardness of protein-chitosan mixtures were determined in a model study. Mixtures of 0.15, 0.3, and 0.45% chitosan at various MWs (Low, 1.5 kDa; Medium, 30-50 kDa; High, 200 kDa) were dissolved in 3% SSP solution for measurement of pH and viscosity at 20°C. pH value increased with addition of 0.45% low MW of chitooligosaccharides into SSP(p <0.05), whereas decreased with addition of 0.45% medium MW and 0.3% or higher level of high MW chitosan. Viscosity increased with addition of more than 0.3% either medium or high MW chitosan (p < 0.05), as compared to mixture with low MW Chitooligosaecharide and control (p < 0.05). No differences in gel pH, moisture, and hardness values were observed among treatments (p > 0.05). Further study will be performed to evaluate rheological properties of actual meat products with various levels and MWs ofchitosan.