Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein

Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein

This study investigated the effects of different concentrations of egg white protein (EWP) on the formation and properties of MP-EWP composite gels, systematically analyzing their structural changes, molecular interactions and gel network. Fourier transform infrared spectroscopy and intrinsic fluorescence spectroscopy revealed that moderate EWP addition (1.5 %) facilitated the unfolding of MP molecules, inducing conformational changes that exposed hydrophobic groups and sulfhydryl sites. The intermolecular force analysis showed that EWP addition primarily enhanced the hydrophobic interactions and disulfide bond formation, stabilizing the gel three-dimensional matrix. The composite gels formed at 1.5 % EWP exhibited peak storage modulus (G'), reflecting the optimal gel elasticity and structural integrity. Additionally, the composite gel achieved a water-holding capacity of 89.14 % and a gel strength of 4.9 N × mm, along with a dense and homogeneous gel network with reduced pore size. However, excessive EWP (>1.5 %) led to large aggregates accompanied with enhanced phase separation and disrupted gel uniformity, as evidenced by the increase in free water content observed through low-field nuclear magnetic resonance. These findings offer valuable insights into the role of EWP in modulating MP-EWP gel formation and properties, providing practical guidance for developing high-quality eel-based gel products.

Influence of dietary resveratrol supplementation on integrity and colloidal characteristics of Myofibrillar proteins in broiler chicken breast meat

Abstracts This study was designed to elucidate the impact of dietary resveratrol (RES) supplementation on the free radical activity within the breast muscle of broiler chickens and to assess its effects on the structural and colloidal attributes of myofibrillar proteins (MPs). A total of 180 1-day-old male AA broiler chickens was divided to 2 groups (a CON group fed a control diet and a RES group fed the control diet supplemented with 400 mg/kg RES), each with 6 replicates and 15 chickens per replicate. The feeding test lasted for 6 weeks. The findings indicate that RES, recognized for its potent antioxidant properties, markedly diminished free radical activity, thereby curtailing the oxidative degradation of MPs and augmenting the integrity of their conformational structure. The intricate MP conformation is pivotal in dictating the functional attributes of the protein colloid. RES supplementation was observed to diminish the mobility of water molecules, thereby enhancing the stability of the colloidal system and improving the water-holding capacity and the visual appeal in terms of whiteness of colloid. Concurrently, the stabilization of the protein structure facilitated an increase in the intermolecular cohesive forces within the colloid, resulting in a denser and more stable microstructure, which significantly bolstered the mechanical strength of the colloid. In summary, the incorporation of RES as a dietary supplement in poultry feed presents a promising strategy to fortify the stabilization of proteins in chicken breast meat, offering a valuable alternative for the production of high-quality poultry meat products.

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein

High-pressure homogenization modified quinoa protein (HQP) was added to porcine myofibrillar proteins (MP) to study its the influence on protein conformation, water distribution and dynamical rheological characteristics of low-salt porcine MP (0.3 M NaCl). Based on these results, the WHC, gel strength, and G' value of the low-salt MP gel were significantly improved with an increase in the added amount of HQP. A moderate amount of HQP (6%) increased the surface hydrophobicity and active sulfhydryl content of MP (P < 0.05). Moreover, the addition of HQP decreased particle size and endogenous fluorescence intensity. FT-IR results indicated that the conformation of α-helix gradually converted to β-sheet by HQP addition. The incorporation of HQP also shortened the T2 relaxation time and enhanced the proportion of immobile water, contributing to the formation of a compact and homogeneous gel structure. In conclusion, the moderate addition of HQP can effectively enhance the structural stability and functionality of low-salt MP.

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low-fat model sausages

BACKGROUND

This study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low-fat model sausages (LFMSs).

RESULTS

Pork MPGs with 5 or 10 g kg-1 FBPI had higher cooking yield, gel strength, and viscosity than controls. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg-1 FBPI were lower than those of controls and showed similar results to those with 15 g kg-1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of controls.

CONCLUSION

The addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water-holding capacity and textural properties. © 2024 Society of Chemical Industry.

Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs

Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5-2.0% GG, and 0.5-2.0% KC to water-boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, α-helix, and β-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with Tpeak1, Tpeak2, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein

In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with the increasing content of CDF. Moreover, the water- and fat-binding capacity (WFB), gel strength, storage modulus (G'), and loss modulus (G") of MP emulsion gel also increased with increasing content of CDF. When the concentration of CDF was 2%, the most significant improvement was observed for EAI, breaking force, and WFB (p < 0.05); the three-dimensional gel network structure of the MP emulsion gel was denser and the pore diameter was smaller. The T₂₁ relaxation time of emulsion gel decreased while the PT₂₁ increased significantly with the increasing content of CDF, suggesting that the emulsion gel with CDF had a better three-dimension network. The addition of CDF led to an increased content of β-sheet and reactive sulfhydryl and increased surface hydrophobicity of MP, thus improving the gel properties of the MP emulsion gel. In conclusion, the addition of CDF improved the functional properties and facilitated the gelation of the MP emulsion, indicating that CDF has the potential to improve the quality of emulsified meat products.

Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

Reformulation of cooked sausages using high-protein plant-based food such as chickpea as meat extenders and vegetable oils to replace animal fat can be a suitable approach to promote the consumption of smaller portions of meat. The pre-processing of chickpea and the sausage cooking intensity can potentially affect the quality of reformulated sausages. In this study, an emulsion-type sausage made with lamb meat, chickpea and olive oil was prepared in triplicate following three different formulations containing the same targeted levels of protein (8.9%), lipids (21.5%), and starch (2.9%): control sausage (CON; control, without chickpea), and raw (RCP) and cooked chickpea (CCP) sausages (both with 7% chickpea). Sausages were cooked at 85 °C for two heating times (40 min or 80 min) and were analysed for weight loss, emulsion stability, colour, texture, lipid oxidation and volatile composition. Compared to CON sausages, the use of raw chickpea reduced the elasticity and significantly increased lipid oxidation during the sausage-making process resulting in major changes in the volatile composition. The use of previously cooked chickpea, however, resulted in the sausages having greater cooking loss, hardness and chewiness than CON sausages, while there was no difference in lipid oxidation, and differences in volatile compounds were scarce. The reformulation with cooked chickpea could provide a sausage with more similarity to the CON sausage. The extended heating time of 80 min at 85 °C did not significantly affect the quality traits in either CON or reformulated sausages except for a higher cooking loss.

Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications

The effects of chickpea protein isolate (CPI, 0.5-2 %, w/w) on the techno-functional properties of 50 % reduced-phosphate pork meat batters (RPMBs) were explored. The results showed that 1.5-2 % CPI significantly decreased the cooking loss but significantly increased the emulsion stability, hardness, gumminess, chewiness and yellowness (b*) of RPMBs (P < 0.05). CPI altered molecular characteristics of RPMBs, as demonstrated by the increased storage modulus (G'), the conversion of free water into immobilized water, the reduced intensities of the aliphatic residue Raman bands, the decreased α-helical structure and the formation of well-organized gel networks with evenly distributed small fat globules. Principal component analysis and Pearson's correlation analysis indicated that CPI-induced changes in RPMB techno-functional properties were closely related to molecular characteristics. Hierarchical cluster analysis suggested that RPMBs supplemented with 1.5-2 % CPI were highly similar in techno-functional properties to the high-phosphate group. Therefore, CPI may potentially be used to develop reduced-phosphate meat products.

The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased with the increase of PPI content (p < 0.05). The whiteness of the gels decreased significantly with the addition of pea protein compared with 0% vs. 0.5% addition. Nuclear magnetic resonance tests showed the area of immobilized water also increased with increasing PPI addition (0−2%), thus consistent with the increased water-holding capacity (p < 0.05). The penetration force of the gels increased with increasing PPI addition (p < 0.05), while the storage modulus and loss modulus of the gels were also found to increase, accompanied by the transformation of the α-helix structure into β-sheet, resulting in better dynamics of gel formation. These results indicated the gel-forming ability of DMPI, including water retention and textural properties, improves with increasing PPI addition. Principal component analysis verified these interrelationships. Thus, pea protein could improve the properties of duck myofibrillar protein gels to some extent and improve their microstructure, potentially facilitating the transition from a weak to a non-aggregated, rigid structure.

Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.