Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties

被引：0
|
作者：
Zheng, Shuang [1 ]
Li, Yanqing [1 ]
Li, Bo [1 ]
Zhou, Tianshuo [1 ]
Han, Qi [1 ]
机构：
[1] College of Food Science, Heilongjiang Bayi Agricultural University, Daqing,163319, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 16期
关键词：
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products; this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer; and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution; textural properties; microstructure; rheological properties; and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%; the water-holding properties and strength of the gel significantly improved (P © The Author(s) 2024;
D O I：
10.13386/j.issn1002-0306.2024010266
中图分类号：
学科分类号：
摘要：
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页码：138 / 145
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