Functional properties optimization of protein mixtures in a model system
PDF (Español (España))
HTML (Español (España))

Supplementary Files

E-1PDF (Español (España))
E-1 (Español (España))

Keywords

Functional properties
Response surface methodology (RSM)
model systems
salt-soluble meat protein.

Abstract

Cornell’s (1990) mixtures design was used to formulate three-component mixture systems: pig meat protein extract soluble in saline solution (PCC), serum protein concentrate (SPC) and bovine plasma (PB). The objective was to study ingredients interaction effects on functional properties of protein mixtures in a prototype system. Gel strength variable and emulsifying activity index showed a linear effect in mixtures, due to presence of PCC and the three components, respectively. A negative interaction between PCC • CPS and PCC • PB was noticed. In water retention capacity only effect of PCC presence was found. Loss of protein in water released from gels after compression linearly increased due to addition of CPS, showing a positive interaction of CPS • PB. In the emulsifying activity index there was a linear effect of the three components and a negative interaction of PCC • CPS and PCC • PB. Ingredients interactions in mixture properties were significant.

https://doi.org/10.15174/au.2016.970
PDF (Español (España))
HTML (Español (España))

References

Alvarado, M. G. (2006). Efecto de la adición de los derivados de Lupinus spp. (aislado, harina y concentrado proteico) sobre las características de textura de salchichas (Tesis de Licenciatura de Ingeniero Agroindustrial). Universidad Autónoma del Estado de Hidalgo: Tulancingo de Bravo, Hidalgo.


Arteaga, G. E., Li-Chan, E., Nakai, S., Cofrades, S., & Jiménez, F. (1993). Ingredient interaction effects on protein functionality: Mixture design approach. Journal of Food Science, 58(3), 656-661.


Badpa, A., & Ahmad, S. (2014). Effect of whey protein concentrate on quality and shelf life of buffalo meat emulsion sausage. Scholars Journal of Agriculture and Veterinary Sciences, 1(4), 201-210.


Camou, J. P., & Sebranek, J.G. (1991). Effect of non-meat proteins on gelation properties of porcine muscle proteins. Journal of Muscle Foods, 2(3), 149-163.


Carrillo-Bocardo, M. F., Velasco-González, O. H., Gamero-Barraza, M., & Ibarra-Alvarado, M. (2010). Desarrollo de hamburguesa utilizando granza de frijol extrudido (Phaseolus vulgaris) como agente extensor. XII Congreso Nacional de Ciencia y Tecnología de Alimentos. Guanajuato, Guanajuato.


Choi, Y. S., Choi, J. H., Han, D. J., Kim, H.Y., Lee, M.A., Kim, H.W., Jeong, J.Y., & Kim, C.J. (2011). Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Science, 88(1), 59-66.


Cóccaro, G. (2010). Desarrollo de nuevos productos. Alimentos funcionales y novel food. Alternativas para el diseño de alimentos y su marco legal. Recuperado el 27 de diciembre de 2014 de http://www.alimentosargentinos.gov.ar/contenido/procal/estudios/02/DesarrolloNuevosProductos.pdf


Cofrades, S., López-López, I., Solas, M. T., Bravo, L., & Jiménez-Colmenero, F. (2008). Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science, 79(4), 767-776.


Cornell, J.A. (1990). Experiments with mixtures: Designs, models and the analysis of mixture data (2nd. ed.) (pp. 37-61). New York: John Wiley & Sons, Inc.


Corona-González, R. I., Ramos-Ibarra, J. R., Gutiérrez-González, P., Pelayo-Ortiz, C., Guatemala-Morales, G. M., & Arriola-Guevara, E. (2013). The use of response surface methodology to evaluate the fermentation conditions in the production of Tepache. Revista Mexicana de Ingeniería Química, 12(1), 19-28.


Gornall, A. G., Bardawill, C. J., & David, M. M. (1949). Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry, 177, 751-766.


Hayes, J. E., Desmond, E. M., Troy D. J., Buckley, D. J., & Mehra, R. (2007). The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. MeatScience, 72(3), 380-386.


Hernández-Díaz, W. N., Hernández-Campos, F. J., Vargas-Galarze, Z., Rodríguez-Jiménez, G. C., & García-Alvarado, M. A. (2013). Coffee Grain Rotary Drying Optimization. Revista Mexicana de Ingeniería Química, 12(2), 315-325.


Huerta, A., Chel, L., Castellanos, A., & Betancur, D. (2009). Incorporación en salchichas tipo Frankfurt de mezclas de proteína de (Phaseolus lunatus L.) con diferentes almidones. Revista de la Facultad de Ingeniería Química, 48, 10-17.


Isaza-Rengifo, J. M., Londoño-Ramírez, L. M., Restrepo-Molina, D. A., Cortes-Rodríguez, M., & Suárez-Mahecha, H. (2010). Producción y propiedades funcionales de plasma bovino hidratado en embutido tipo salchichón. Revista Colombiana de Ciencias Pecuarias, 23(2), 199-206.


McCord, A., Smyth, A. B., & O’Neill, E. E. (1998). Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins. Journal of Food Science, 63(4), 580-583.


Morshedi, A., & Akbarian, M. (2014). Application of response surface methodology: design of experiments and optimization: a mini review. Indian Journal of Fundamental and Applied Life Sciences, 4(S4), 2434-2439. Recuperado el 25 de septiembre de 2014 de http://www.cibtech.org/sp.ed/jls/2014/04/JLS-280-S4-282-AKBARIAN-APPLICATION-REVIEW.pdf


Sammel, L. M., Claus, J. R., Greaser, M. L., & Lucey, J. A. (2007). Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. Meat Science, 77(4), 529-539.


Tarté, R. (2008). Properties, Functionality and Applications. En Ingredients in Meat Products. USA: Springer.


Téllez-Mora, P., Peraza-Luna, F. A., Feria-Velasco, A., & Andrade-González, I. (2012). Optimización del proceso de fermentación para la producción de tequila, utilizando la metodología de superficie de respuesta (MSR). Revista Mexicana de Ingeniería Química, 11(1), 163-176.