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

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.

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

		Amount of k-carrageenan added (%)
NaCl Concentration (mol/L)	Protein proportion	0.0	0.1	0.5	1.0
0.1	4%MP	19.1 ± 4.7^g	23.7 ± 1.8^fg	112.8 ± 12.3^e	897.4 ± 90.3^a
	3%MP+1%SPI	65.4 ± 4.3^efg	79.5 ± 3.7^ef	234.0 ± 34.2^d	797.3 ± 25.0^b
	2%MP+2%SPI	24.9 ± 0.6^fg	28.7 ± 1.7^fg	92.8 ± 5.0^e	477.2 ± 69.3^c
0.3	4%MP	43.2 ± 3.8^h	60.8 ± 6.7^gh	445.2 ± 31.6^c	993.9 ± 25.4^a
	3%MP+1%SPI	63.8 ± 1.8^gh	74.3 ± 1.8^g	212.8 ± 13.6^e	508.3 ± 37.7^b
	2%MP+2%SPI	23.5 ± 0.5^i	37.5 ± 4.9^hi	125.3 ± 4.1^f	336.4 ± 13.3^d
0.6	4%MP	204.6 ± 5.9^c	212.6 ± 17.9^c	280.4 ± 11.0^b	484.3 ± 22.7^a
	3%MP+1%SPI	92.6 ± 4.5^ef	104.6 ± 2.7^e	167.5 ± 3.0^d	291.9 ± 36.7^b
	2%MP+2%SPI	20.5 ± 4.3^g	27.2 ± 2.1^g	74.3 ± 2.2^f	215.9 ± 15.2^c

Note: At the same salt concentration, different letters (a-i) indicated that the results were significantly different (p< 0.05).

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.

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

		Amount of k-carrageenan added (%)
NaCl Concentration (mol/L)	Protein proportion	0	0.1	0.5	1
0.1	4%MP	28.9 ± 1.5^i	33.6 ± 1.0^j	63.0 ± 2.8^e	100.0 ± 3.3^a
	3%MP+1%SPI	44.2 ± 1.3^g	48.3 ± 1.2^f	79.0 ± 1.3^c	96.8 ± 0.3^b
	2%MP+2%SPI	38.9 ± 0.6^h	46.7 ± 0.3^fg	73.9 ± 3.8^d	95.3 ± 0.8^b
0.3	4%MP	30.0 ± 0.7^h	33.4 ± 1.8^g	83.3 ± 2.6^b	98.4 ± 1.6^a
	3%MP+1%SPI	41.8 ± 1.3^e	46.9 ± 0.9^d	81.6 ± 2.1^b	97.9 ± 1.8^a
	2%MP+2%SPI	38.5 ± 1.4^f	44.8 ± 0.9^d	77.9 ± 0.6^c	96.6 ± 1.2^a
0.6	4%MP	86.9 ± 1.6^d	92.1 ± 1.0^c	96.8 ± 1.0^ab	98.8 ± 0.6^a
	3%MP+1%SPI	59.3 ± 1.8^g	72.6 ± 2.4^f	92.2 ± 3.0^c	98.5 ± 1.5^a
	2%MP+2%SPI	41.9 ± 1.8^i	51.6 ± 1.7^h	77.7 ± 0.9^e	94.6 ± 2.6^bc

Note: At the same salt concentration, different letters (a–i) indicated that the results were significantly different (p< 0.05).

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.