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Keywords:

  • Heat-induced gel characteristics;
  • microbial transglutaminase;
  • mungbean protein isolates;
  • porcine myofibrillar protein;
  • salt concentrations

Summary

This study was performed to investigate the effects of mungbean protein isolates (MPI) as a meat/water binder on the MTGase-mediated porcine myofibrillar protein (MP) gels at 0.15, 0.3, and 0.45 m salt concentrations. The general property of MP gel was evaluated by pH, cooking loss (CL) (%) and gel strength (gf). Protein–protein interactions among MPI, MTGase, and MP during cooking were also assessed using gel electrophoresis, thermal analysis and microstructure. When salt content was reduced, gel CL (%; < 0.05) was increased while pH and gel strength (gf) values were decreased (< 0.05). Addition of MTGase to MP increased pH, CL (%), and gel strength (gf) values, while co-addition of MTGase and MPI induced synergistic effects on the MP gel strength (gf; ≥0.3 m salt concentration; < 0.05). In scanning electron micrograph images, increase of salt concentrations made MP gels more swollen and interwoven or conglomerated, regardless of treatment. In conclusion, addition of MPI and MTGase strengthened gel-forming ability and improved cooking yield of MP gel at salt concentration (≥0.3 m).