Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein

Abstract

Keywords:
• chickpea protein isolate,
• pork myofibrillar protein,
• emulsifying property

References

1. [1]

   XIONG Y L. Myofibrillar protein from different muscle fiber types:implications of biochemical and functional properties in meat processing[J]. Critical Reviews in Food Science and Nutrition,1994,34(3):293.

2. [2]

   ALI S,ZHANG W G,RAJPUT N,et al. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat[J]. Food Chemistry,2015, 173:808.

3. [3]

   UTRERA M,PARRA V,ESTÉVEZ M. Protein oxidation during frozen storage and subsequent processing of different beef muscles[J]. Meat Science,2014,96(2):812.

4. [4]

   郭玉华,李钰金. 植物蛋白与乳蛋白在肉制品加工中的应用[J]. 肉类研究,2011,25(5):28.
   

5. [5]

   XU Y X,OBIELODAN M,SISMOUR E,et al. Physicochemical,functional,thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches[J]. International Journal of Food Science & Technology,2017,52(5):1147.

6. [6]

   张俊杰,郭晨,杨旭,等. 鹰嘴豆根瘤菌多样性研究进展[J]. 轻工学报,2016,31(6):1.
   

7. [7]

   郭晨,汪晓鸽,孔少华,等. 双菌株联合发酵提高鹰嘴豆纳豆激酶活力的研究[J]. 轻工学报,2019,34(4):15.
   

8. [8]

   SANCHEZVIOQUE R,CLEMENTE A,VIOQUE J,et al. Protein isolates from chickpea (Cicer arietinum L.):chemical composition,functional properties and protein characterization[J]. Food Chemistry,1999,64(2):237.

9. [9]

   BASHIR K, AGGARWAL M. Effects of gamma irradiation on the physicochemical,thermal and functional properties of chickpea flour[J]. LWTFood Science & Technology,2016,69:614.

10. [10]

    BOYE J I,AKSAY S,ROUFIK S,et al. Comparison of the functional properties of pea,chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques[J]. Food Research International,2010, 43(2):537.

11. [11]

    ZHANG T,JIANG B,WANG Z. Gelation properties of chickpea protein isolates[J]. Food Hydrocolloids,2007,21(2):280.

12. [12]

    梁婧,王中江,李丹,等. 改性大豆分离蛋白与肌原纤维蛋白共混体系乳化性及凝胶性研究[J]. 中国粮油学报,2015,30(8):37.
    

13. [13]

    朱佳倩,张顺亮,赵冰,等. 大豆分离蛋白对肌原纤维蛋白加热过程中结构及流变特性的影响[J]. 肉类研究,2019,33(9):1.
    

14. [14]

    栗俊广,陈宇豪,王登顺,等. 鹰嘴豆分离蛋白对减盐猪肉糜凝胶品质的影响[J]. 食品与发酵工业,2020,46(1):143.
    

15. [15]

    中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品中蛋白质的测定:GB 5009.5- 2016[S]. 北京:中国标准出版社,2016.
    

16. [16]

    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定:GB 5009.3-2016[S]. 北京:中国标准出版社,2016.
    

17. [17]

    中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. 食品安全国家标准食品中脂肪的测定:GB 5009.6- 2016[S]. 北京:中国标准出版社,2016.
    

18. [18]

    中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中灰分的测定:GB 5009.4-2016[S]. 北京:中国标准出版社,2016.
    

19. [19]

    TAN E S,NGOH Y Y,GAN C. A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation[J]. Food Chemistry,2014,152:447.

20. [20]

    LI J G,CHEN Y H,DONG X P,et al. Effect of chickpea (Cicer arietinum L) protein isolate on the heat-induced gelation properties of pork myofibrillar protein[J]. Journal of the Science of Food and Agriculture,2021,101(5):2018.

21. [21]

    PEARCE K N, KINSELLA J E. Emulsifying properties of proteins:evaluation of a turbidimetric technique[J]. Journal of Agricultural & Food Chemistry,1978,26(3):716.

22. [22]

    LI K, FU L, ZHAO Y Y, et al. Use of highintensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion[J]. Food Hydrocoll 2020,98:105275.

23. [23]

    刘竞男,徐晔晔,王一贺,等. 高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响[J]. 食品科学,2020,41(1):80.
    

24. [24]

    于枫,贺雷雨,孙丽慧. 稻米米糠蛋白乳化特性研究[J]. 食品科技,2020,45(6):224.
    

25. [25]

    顾楠,张子沛,吴锦波,等. 不同处理方式对鹰嘴豆分离蛋白乳化性质的影响[J]. 食品工业科技,2011,32(12):158.
    

26. [26]

    KEVIN N P,JOHN E K. Emulsifying properties of proteins:evaluation of a turbidimetric technique[J]. Journal of Agricultural and Food Chemistry,1978,26(3):716.

27. [27]

    SUN Y J,CHEN J H,ZHANG S W,et al. Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate[J]. Journal of Food Engineering,2014,124:11.

28. [28]

    江漩涛,敬加强,杜磊,等. TURBISCAN LAB稳定性分析仪研究稠油乳状液稳定性[J]. 现代化工,2016,36(1):180.
    

29. [29]

    MA W C,WANG J M,XU X B,et al. Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion[J]. Food Research International,2019,121:247.

30. [30]

    GAO X Q,ZHANG W G,ZHOU G H. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan[J]. Journal of the Science of Food & Agriculture, 2015, 95(14):2832.

Proportional views