Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein

作者：Yingying Cao, Lila Zhao, Huaiyu Li · 发表于：Foods · 年份：2023 · DOI：10.3390/foods12040691 · 被引用次数：9 · 研究领域：Proteins in Food Systems、Polysaccharides Composition and Applications、Food composition and properties

Effects of two high pressure processing treatments and various levels of konjac glucomannan (KGM) and sodium caseinate (SC) on texture properties, water-holding capacity, and ultra-structure of gels of rabbit myosin protein were investigated. The two high pressure processing treatments were as follows: (1) mean pressure (200 MPa), low temperature (37 °C), and holding for a short time (5 min) followed heating (80 °C for 40 min) (gel LP + H), and (2) high pressure (500 MPa), high temperature (60 °C), and holding for a long time (30 min) (gel HP). Gel LP + H have better gel properties (increased hardness, springiness, gumminess, adhesiveness, cohesiveness, and water binding capacity) than gels HP. Above all, gels myosin + SC:KGM (2:1) have best gel properties. KGM and SC both significantly improved the gel texture properties and water binding capacity.