Keywords

Soy Protein Isolate,Yak,Myofibrillar Protein,Gel

Abstract

Yak meat is a pure natural food raw material. However, the development and utilization of yak meat protein resources is insufficient. In particular, there are few research reports on using the myofibrillar protein and soybean protein isolate in yak meat to develop gel products using texture restructuring technology. This study uses yak myofibrillar protein isolate (MPI) and thermally modified soybean protein isolate (SPI) as raw materials, and uses single factor experiment and orthogonal experimental design respectively to study the SPI-MPI solution volume ratio, Effects of SPI thermal modification temperature, ionic strength and transglutaminase (TGase) dosage on co-gel hardness, elasticity and water retention. The results of the single factor test show that changing the conditions of the four factors can significantly improve the gel properties of the thermally modified SPI-MPI solution. The order of influence of each factor on the comprehensive index of co-gel properties is SPI-MPI solution volume ratio > TG dosage>ionic strength>SPI thermal modification temperature. Orthogonal test results show that the optimal conditions for the formation of co-gel are: SPI-MPI solution volume ratio 1:9, SPI thermal modification temperature 100¡ãC, TG dosage 50 U/g, and no magnesium ions added.

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Original research done by Tang Shanhu, Kong Hangru, Sun Sha, Li Sining, Wang Liu, Yan Liguo

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