Effects of Peanut Protein Concentrate on Heat-induced Gel Properties of Chicken Breast Muscle Salt-soluble Proteins
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Abstract:
The effects of alcohol-leached peanut protein concentrate on heat-induced gel properties of chicken breast muscle salt-soluble proteins were examined. With the addition of alcohol-leached peanut protein concentrate, the texture properties, dynamic rheological properties, and thermal properties of the heat-induced gel of chicken breast muscle salt-soluble proteins were determined, and its microstructure was observed by scanning electron microscopy (SEM). The results showed that after adding alcohol-leached peanut protein concentrate, the heat-induced gel properties of chicken breast muscle salt-soluble proteins were improved. When the amount of alcohol-leached peanut protein concentrate was 2.5%, the maximum gel hardness and strength were reached, and they were 52.5 g and 93.02 g × cm, respectively. The storage modulus G’ was increased significantly (P < 0.05), and loss tangent value (tanδ) was decreased significantly (P < 0.05). Transition temperatures (Tmax) and enthalpy of denaturation (ΔH) of heat-induced gel were increased significantly (P < 0.05). With the addition of 3.5% alcohol-leached peanut protein concentrate, three transition temperatures (Tmax1, Tmax2, and Tmax3) and ΔH of heat-induced gel were maximally increased, and the maximum values were 54.02 ℃, 65.02 ℃, 76.52 ℃, and 0.694 J/g, respectively. Three-dimensional network microstructure of heat-induced gel with the addition of alcohol-leached peanut protein concentrate was even more compact and orderly, and the crosslinking degree between proteins became higher. Therefore, alcohol-leached peanut protein concentrate can effectively improve hardness, strength, elasticity, thermal stability, microstructure and other heat-induced gel properties of chicken breast muscle salt-soluble proteins.
