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BACKGROUND: Soy 11S globulin has high thermal stability, limiting its application in the production of low‐temperature gel foods. In this study, the low‐frequency magnetic field (LF‐MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin. RESULTS: Compared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water‐holding capacity, and absolute zeta potential values significantly increased (P < 0.05) after LF‐MF treatment. The LF‐MF treatment induced the unfolding of the protein structure and the fracture of disulfide bonds. The variations in solubility, foaming properties, viscosity, surface hydrophobicity, and rheological properties were closely related to the conformational changes of soy 11S globulin, with the optimum LF‐MF modification time being 90 min. CONCLUSION: LF‐MF treatment is an effective method to improve various functional properties of native soy 11S globulin, and this study provides a reference for the development of plant‐based proteins in the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G' values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G' value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P21 significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties. [ABSTRACT FROM AUTHOR]

To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G′ values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G′ values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation. [ABSTRACT FROM AUTHOR]

The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g SC, the texture properties and cooking yield significantly increased (p < 0.05) with increasing SC; meanwhile, adding SC caused the gel color to darken. All samples had similar curves with three phases, and the storage modulus (G') values significantly increased with the increasing SC. The thermal stability of the PSE meat myofibrillar proteins was enhanced, and the G' value at 80 °C increased with the increasing SC. Because water was bound more tightly to the protein matrix, the initial relaxation times of T21 and T22 shortened, the peak ratio of P21 significantly increased (p < 0.05), and the P22 significantly decreased (p < 0.05), which implied that the mobility of the water was reduced. Overall, SC could improve the thermal stability of the PSE meat myofibrillar proteins and increase the water-holding capacity and textural properties of the cooked PSE meat myofibrillar protein gels. [ABSTRACT FROM AUTHOR]

This study examines the effects of combined high pressure (0.1, 200, and 400 MPa) and temperature (25 and 50°C) on the solubility, aggregation, conformation, foaming, emulsifying capacity, and rheological properties of soy 11S globulin. The foaming stability, particle size, free sulfhydryl groups content, emulsifying activity, emulsifying stability, and shear stress of soy 11S globulin were decreased significantly (p ≤.05) compared with that of 0.1 MPa‐treated sample, but the solubility, surface hydrophobicity, foaming capacity, and apparent viscosity were increased significantly (p ≤.05), except the sample treated at 400 MPa and 50 ± 2°C. The solubility, surface hydrophobicity and free sulfhydryl groups content of soy 11S globulin decreased significantly (p ≤.05) with increasing pressure and temperature, which caused the decrease of the foaming capacity, emulsifying activity, emulsifying stability, shear stress, and apparent viscosity. Overall, the use of high‐pressure and thermal treatments combined could change the foaming, emulsifying, and rheological properties of soy 11S globulin through the increase/decrease of protein solubility, aggregation, surface hydrophobicity, and free sulfhydryl groups content. Practical applications: This study provides a method of high‐pressure and thermal treatments combined, which can change the solubility, foaming, and rheological properties soy 11S globulin, and its use should be expanded in food processing. [ABSTRACT FROM AUTHOR]

To study the impact of temperature (4–50 °C) and sodium bicarbonate (0.4%) on the solubility, protein aggregation and conformation of low-salt (1 mmol/L sodium chloride) chicken myofibrillar protein, the changes in turbidity, particle size, protein secondary and tertiary structures were investigated. There was no significant difference in pH when it did not exceed 30 °C, then a significant increase (p < 0.05) when it was above 30 °C. The solubility, total and reactive sulfhydryl groups, and apparent viscosity increased first and then decreased (p < 0.05), and reached the maximum values at 30 °C; whereas the turbidity, particle size, α-helix, and random coil contents showed opposite trends. Additionally, the fluorescence peak experienced a noticeable redshift with rising temperatures; β-turn content significantly increased but β-sheet content decreased significantly. Finally, combining sodium bicarbonate with a temperature of around 30 °C could enhance chicken myofibrillar protein solubility and change the protein structure under a low-salt condition. [Display omitted] • Sodium bicarbonate decomposes resulting in increasing pH when it was above 30 °C. • Maximum solubility, sulfhydryl groups, and apparent viscosity located at 30 °C. • Fluorescence peak experienced a noticeable redshift with rising temperatures. • Sodium bicarbonate enhanced protein solubility, changed the structure at low-salt condition. [ABSTRACT FROM AUTHOR]

Effects of different temperatures (20–60°C) on gel characteristics, rheology, and protein conformations of pork batters produced by high pressure prior to heating were studied. Cooking yield of batters produced by high pressure was significantly higher than that by heat-only; however, L* values were not significantly different. Highest yield, hardness, springiness, chewiness, and G' values were observed in batters made by high pressure at 20°C and 30°C. α-helix structure was significantly decreased, with significantly increased β-sheet, β-turn, and random coil structures at 20–40°C. Pork batter thermal gel quality can be improved using high pressure at 20°C and 30°C before heating at 80°C for 25 min. [ABSTRACT FROM AUTHOR]

In order to research the potential of replacing sodium chloride to sodium bicarbonate, the physico-chemical and Raman spectroscopy of chicken batters with sodium chloride alone (1%) or sodium bicarbonate alone (0.5%) were studied. The pH, b ∗ value, cooking yield and textural properties were significantly (p < 0.05) increased in the batter with sodium bicarbonate. The batter with sodium chloride showed three distinct phases during the rheological measurement, but the batter containing sodium bicarbonate has two distinct phases, and has higher storage and loss modulus values at 72 °C. The frequency of admin I was a slight shift from 1659 ± 0.58 cm −1 to 1661 ± 0.58 cm −1 when added sodium bicarbonate alone, that resulted in an increase of β-sheet, β-turn and random coil content accompanied by a decrease of α-helices content. It was increased the hydrophobic interactions and ration of I 850 /I 830 , which caused by protein unfolding and exposure of aliphatic residues. From the above, it was concluded that sodium bicarbonate can be utilized to reduce the sodium chloride of chicken batter. [ABSTRACT FROM AUTHOR]

In this paper, the changes in rheological behaviour, emulsion stability, and gel properties of oil-in-water (O/W) emulsions with different safflower oil phase fractions (0.4–0.7) and magnetic field-modified soy 11S globulin (MF-11S, 1%–5%) were studied. The emulsions prepared with low (0.4–0.5) and high (≥0.7) oil phase fractions showed obvious delamination in a short time, while those prepared with medium oil phase fractions (0.6–0.65) and 3%–5% MF-11S formed solid-like emulsion gel. The apparent viscosity, storage stability, gel puncture force, and L* value of the emulsion significantly increased (P < 0.05) with the increase in oil fraction. Moreover, the droplet size significantly decreased (P < 0.05), and the emulsion viscosity, storage stability, and b* value significantly increased (P < 0.05) with the increase in MF-11S from 3% to 5%. Overall, the O/W emulsion prepared with the 5% MF-11S and 0.65 safflower oil phase fraction had the best storage stability and rheological properties. [Display omitted] • Safflower oil and modified soy 11S globulin can prepared solid-like O/W emulsion. • Increasing oil fraction increased the apparent viscosity, storage stability, puncture force. • Emulsion viscosity, storage stability, and b* increased with increasing 11S globulin. • The best O/W emulsion was formed with 0.65 safflower oil fraction and 5% 11S globulin. [ABSTRACT FROM AUTHOR]

The physicochemical and rheological properties of raw and cooked batters produced by a chopping or beating process with various amounts of salt content were studied. Various meat batters were made up for this purpose: the batter processed by chopping with 2% salt, by beating with 1% salt and 2% salt, respectively. Compared with the chopping, the beating cooked batters had higherL* value, hardness, G’ value at 80°C, and lower cooking loss. Using the beating process, the batter with 1% salt had lowerL* values, hardness, springiness, and higher cooking loss than the 2% salt. From the micrographs, the batters produced by beating process exhibited more uniform and compact microstructure than the chopping. The result of low-field nuclear magnetic resonance exhibited that the batters of beating had higher water holding capacity than the chopping. Overall, the beating process enabled lowering of the salt content, cooking loss, and making the cooked batter more hard and elastic. [ABSTRACT FROM AUTHOR]

In order to explore novel processing for modifying the functional properties of pale, soft, exudative (PSE)-like chicken breast meat, we investigated the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of PSE-like meat batter suspension. Normal and PSE-like chicken breast meat batter suspensions (7.5 % meat proteins, w/ w) were prepared and treated by ultrasound for either 0, 3, or 6 min (frequency 20 kHz and amplitude 60 %). Ultrasound treatment significantly increased pH, gel strength, and water holding capacity of normal and PSE-like meat gels ( P < 0.05). Ultrasound treatment altered the rheological behavior of normal and PSE-like batter samples, which was accompanied with the increase of the elastic ( G′) and viscous ( G″) modulus. After ultrasound treatment, the microstructure of heated normal and PSE-like batter samples enabled the formation of a compact and more dense gel network. Ultrasound treatment reduced the salt solubility of myosin as indicated by its intensity in SDS-PAGE. However, the particle size of ultrasound-treated normal and PSE-like batter samples was reduced and became more uniform. Moreover, ultrasound decreased the α-helical content and increased the formation β-sheet, β-turns, and unordered contents of normal and PSE-like meat proteins. These results suggest that high-intensity ultrasound may be used to modify the functionality of PSE-like meat with the potential to increase economical benefits for the poultry industry. [ABSTRACT FROM AUTHOR]

To study the potential use of sodium bicarbonate in low-salt pork batters, the gel properties, rheology and water holding capacity of pork batters with various amounts of sodium chloride (0.7–1.74%) and sodium bicarbonate (0–0.42%) were investigated. The results showed that the pH, salt-soluble protein concentration, cooking yield, b* values and G′ values at 80 °C were significantly (P < 0.05) increased in the batters with sodium bicarbonate. Their textural properties were significantly (P < 0.05) increased, except for 0.42% sodium bicarbonate. Partial replacement of sodium chloride by sodium bicarbonate increased the denaturation temperature of the myosin tails, and the relaxation times of T 2b , T 21 and T 22 were faster (P < 0.05). The mobility of the water was lower, and the immobilized water was increased, except at 0.42% sodium bicarbonate. Excessive addition of sodium bicarbonate produced carbon dioxide that destroyed the gel structure during heating. Overall, partial replacement of sodium chloride by sodium bicarbonate enabled low-salt pork batters to have a better water holding capacity and textural properties. • Adding sodium bicarbonate up to 0.28% increased the SSP and texture properties. • The addition of sodium bicarbonate increased the cooking yield and quickened T 2b , T 21 and T 22. • Adding sodium bicarbonate increased the thermal stability of the myosin tails. • The addition of sodium bicarbonate could lower the salt content of pork batters while maintaining good quality. [ABSTRACT FROM AUTHOR]

In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0–0.6%) were investigated. The pH, b⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G′ values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G′ values of the samples with 0.4% and 0.6% did not significantly different, while the a⁎ value significantly decreased. Moreover, a greater G′ value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability. [Display omitted] • Adding NaHCO 3 increased the pH, SSP content and cooking yield of PSE meat batters. • Adding NaHCO 3 concentration improved the textural properties and emulsion stability. • The G′ values of PSE meat batters increased with increasing NaHCO 3. • NaHCO 3 can improve the techno-functional and rheological properties. [ABSTRACT FROM AUTHOR]

To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L ⁎, a⁎, b⁎, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties. [Display omitted] • Adding sodium bicarbonate increased cooking yield, texture properties of myofibrillar protein. • Decreased L ⁎, a⁎, b⁎, and white values with increasing ultrasound duration. • G' increased and a more compact gel structure formed treated with ultrasonic-assisted sodium bicarbonate. • Utrasonic-assisted sodium bicarbonate enhanced the tightness and water retention. [ABSTRACT FROM AUTHOR]

Abstract: To explore novel methods for reducing the saturated fatty acid content in meat products, pre-emulsified plant lipids prepared using pulsed ultrasound were used to replace animal fat. Chicken breast myofibrillar protein (MP)–soybean oil emulsion composite gels (SMG) were prepared from 3% chicken breast MP with 27.5% soybean oil incorporated as pre-emulsification with 0.5% sodium caseinate (0.6M NaCl and 50mM phosphate solution, pH6.25). One-factor-at-a-time experiments were carried out to investigate the effect of different ultrasound treatment times on the texture [rheology and texture profile analysis (TPA)], water- and fat-binding (WFB) capacities, and microstructural properties of SMG. Rheological tests showed that ultrasound-treated samples formed a more viscoelastic gel than the control. WFB and textural properties were also significantly improved by pulsed ultrasound (P <0.05). The ultrasound-treated gels exhibited homogeneous fine network microstructures when the ultrasound time was 6min. G′72°C and G″72°C were highly correlated (P <0.01) with WFB and TPA (hardness, springiness, chewiness, cohesiveness, and resilience). These findings show that ultrasound treatment has potential in improving the fatty acid composition of emulsion-type meat products with good functional properties and high yields. [Copyright &y& Elsevier]