Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

The changes in texture and rheological characteristics, water holding capacity, and microstructure of pork myofibrillar protein with high-pressure homogenization-modified (0–150 MPa) soy 11S globulin were studied. The cooking yield, whiteness values, texture properties, shear stress, initial apparen...

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Bibliographic Details
Main Authors: Qingfeng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
soy 11S globulin
myofibrillar protein
texture
rheological property
microstructure
Online Access:https://www.mdpi.com/2304-8158/12/4/810

Internet

https://www.mdpi.com/2304-8158/12/4/810

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