Studies on Utilization of Whey Protein Concentrate (WPC) for the Meat Products

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  • IKEUCHI Yoshihide
    Laboratory of Biochemistry and Technology of Animal Products, Faculty of Agriculture, University of Niigata
  • SATO Toshiro
    Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kobe University
  • KYIKAWA Taichi
    Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kobe University
  • OKAYAMA Takahide
    Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kobe University
  • NISHIKAWA Isao
    Laboratory of Chemistry and Technology of Animal Products, Faculty of Agriculture, Kobe University
  • SUZUKI Atushi
    Laboratory of Biochemistry and Technology of Animal Products, Faculty of Agriculture, University of Niigata

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Other Title
  • ホエータンパク質濃縮物(WPC)の肉製品への利用に関する研究
  • ホエー タンパクシツ ノウシュクブツ WPC ノ ニク セイヒン エ ノ リヨ
  • WPCとMyosin B共存系の加熱ゲル特性

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Abstract

The potential use of whey protein concentrate (WPC) as ingredients to improve the quality of meat products was investigated. Gel strengths (rigidity) of myosin B, WPC and the mixture of myosin B and WPC were quantitatively measured by a shear modulus tester (a bandtype viscometer). WPC employed in this experiment did not form gels at lower protein concentrations than 50mg/ml and at comparatively low heating temperature (approximately below 70°C). More opaque and stable gels were formed at higher protein concentrations (approximately 100mg/ml) and under more severe heating (above 80°C). Solution pH dramatically affected the heat-induced gelation. Gels of WPC formed with heating at pH 6.0 were much less elastic than gels formed at pH 7.0. While, gels of myosin B formed at pH 6.0 gave a maximum rigidity and it decreased with the increase of solution pH from 6.5 to 8.0. At pH 5.0 myosin B caused syneresis phenomenon. On the whole, addition of higher salt concentration (0.6M KCl) than 0.3M KCl generally resulted in decreased rigidity of WPC. Combined effects of added myosin B (10mg/ml) and WPC (50mg/ml) on the heat-induced gelation were confirmed at higher soluton pHs than 7.0. A conspicuous increase in the rigidity of the protein system at pH 7.0 containing the fixed concentration of myosin B (10mg/ml) was seen when WPC was added from 50 to 80mg/ml. The maximum increment of rigidity was found out at WPC/myosin B weight ratio=5. Especially, the rigidity of the heatinduced mixture was about 4-fold of the sum of rigidities for the individual proteins. These data indicate that WPC can have a potential function as a non-meat binder or a volume expander in the meat products.

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