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Original Article

Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels

ORCID Icon, , &
Pages 2047-2056 | Received 21 Aug 2019, Accepted 06 Dec 2019, Published online: 22 Dec 2019

Figures & data

Figure 1. Effect of carrageenan adding levels on the G′ of MP-SPI composite gel with various salt levels

Note: a, b and c show the effect of k-carrageenan addition amount on the complex protein system G ‘under the condition of 0.6 mol/L NaCl. (d, e and f) show the effect of k-carrageenan addition amount on the complex protein system G‘ under 0.3 mol/L NaCl. □, Δ and ○ represent MP:SPI ratio 1:0, 3:1, 1:1, respectively, the total protein concentration of 40 mg/mL.
Figure 1. Effect of carrageenan adding levels on the G′ of MP-SPI composite gel with various salt levels

Table 1. Effect of k-carrageenan-adding levels on the gel strength (g) of MP-SPI composite with various salt levels

Figure 2. The SEM network of MP-SPI composite gel with various salt levels

Note: a represents a gel with a concentration of 0.6 mol/L of salt and 4% of MP; b represents a gel with a concentration of 0.6 mol/L of salt and a concentration of 3%MP+1%SPI; c represents a gel with a concentration of 0.3 mol/L of salt and 4% of MP; d represents a gel with a concentration of0.3 mol/L of salt and a concentration of 3%MP+1%SPI.
Figure 2. The SEM network of MP-SPI composite gel with various salt levels

Table 2. Effect of k-carrageenan-adding levels on the WHC (%) of MP-SPI composite with salt levels

Figure 3. Effect of k-carrageenan on the network (SEM) of MP-SPI composite gel with various salt levels

Note: a represents a gel with a concentration of 0.6 mol/L of salt and a concentration of 0.5% k-carrageenan +4% of MP; b represents a gel with a concentration of 0.6 mol/L of salt and a concentration of 0.5% k-carrageenan + 3% of MP+1%SPI; c represents a gel with a concentration of 0.3 mol/L of salt and a concentration of 0.5% k-carrageenan + 4% of MP; d represents a gel with a concentration of 0.3 mol/L of salt and a concentration of 0.5% k-carrageenan +3%MP+1%SPI.
Figure 3. Effect of k-carrageenan on the network (SEM) of MP-SPI composite gel with various salt levels