Effect of 11S Globulin on the Properties of Chicken Myosin Gel
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Abstract:
In order to reveal more accurately the role of soybean protein in meat processing and to provide the theoretical basis for minced meat processing, important proteins such as myosin and 11S globulin (high abundant in meat and soybean proteins) were extracted from chicken breast muscle and soybean, respectively, for this study. SDS-PAGE was used to determine the purity of myosin and 11S globulin. The effect of 11S globulin on the properties of chicken myosin gel was investigated by modern biotechnological methods, including texture analysis, low-field NMR, and SEM. The results showed that the purity of the two extracted proteins exceeded 90%. Low concentrations of 11S globulin improved the water holding capacity (WHC) of the myosin gel, but at high concentrations, the WHC decreased significantly. 11S globulin had little effect on the strength of the myosin gel. Higher concentrations of 11S globulin promoted inhomogeneous microstructures with larger holes in the myosin gel. Collectively, the desired quality of the myosin gel was obtained with the 11S globulin content of 4%.
