Functional properties and storage stability of alkali soluble chicken meat protein and modified waxy corn starch blend system
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Date
2007
Authors
Zhang, Qian
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Abstract
The functional properties of alkali soluble chicken meat protein/starch blend
were studied in three phases. In the first phase chicken breast meat powder
was solubilized with alkali in a 2 2 factorial experiment. The results from
microscopic appearance, microscopy, SEM, consistency, solubility, X-ray
diffractometry, SDS-Page showed changes in microstructural, textural and
molecular weight of protein profile which were significantly affected (P0.05) by
heating temperature and 1% alkali, thus indicating involvement of molecular
changes affecting the physical characteristics. In the second phase of the
project, the study focused on characterizing the physicochemical characteristics
of chicken meat protein and crosslinked acid modified waxy corn starch blends
(CMB). Prior to this, consistency, rheological and freeze thaw stability of
starches, potato, tapioca and crosslinked acid modified waxy corn starch
(MWCS) were compared. As a result, MWCS was selected to be used in the
protein/starch blends for its higher gel strength and better freeze thaw stability.
The subsequent study was carried out involving a 4 3 factorial experiment
which found the strongest synergism to be between 3% chicken breast meat
powder with 0.75% alkali at 80°C for 15 minutes and 4% MWCS at pH 6,
changing the physicochemical properties of chicken breast meat powder
substantially, with enhanced homogeneous, smooth texture and true gel like
behaviour as indicated by G’ G’’ and better freeze thaw stability. A central
composite design using 2 3 factorial plan which were conducted on the
influence of alkali treatment (temperature, time, alkali volume) on the flow
behaviour of the blend confirmed that the functional properties of CMB were
contributed by protein molecular weight and solubility. A study on the effect of
preservation treatment on the storage life of the blends was also conducted in
the third stage. The effect of three treatments: cycle heating, single heating, and
use of preservative (sorbic acid) over a storage period of 6 months showed that
cycle heating gave a very stable product with no growth of microorganisms,
stable colour, water holding capacity and rheological behaviour. Thus, these
results suggest the possibility of development of new fabricated or restructured
products based on such CMB system.
Description
PhD
Keywords
Chemical science , Chicken meat protein , Corn starch