Objective: This study aimed to assess the interaction between chicken myofibrillar protein and cranberry bean powder (CBP) processed through different drying methods oven-drying (OD) and freeze-drying (FD) along with cranberry bean protein isolates (CBPI), on the rheological properties of chicken myofibrillar protein gels (MPGs).
Methods: Two experiments were done in this study. The extracted myofibrillar protein gel (MPG) treated with different levels of CBP in different drying methods was prepared for the first experiment. The MPG with CBP and CBPI with different drying methods was prepared and compared to SPI for the second experiment. The cooking yield (CY), gel strength (GS), viscosity, SDS-PAGE and microstructure were measured in both experiments.
Results: The results showed that FDI exhibited the best gel strength, cooking yield, and viscosity, which were comparable to those of soy protein isolate (SPI). FDI demonstrated superior protein-protein interactions, with SDS-PAGE and scanning electron microscopy analyses revealing well-formed structures. FD performed better than OD in terms of gel strength and viscosity but still lower than FDI. OD samples, which contained higher levels of carbohydrates and starch, displayed lower gel strength and less stable gel networks, indicating that starch may interfere with protein matrix formation.
Conclusion: The addition of FDI or SPI was shown to be the most effective in enhancing the rheological properties of MPGs, and the higher levels of powder addition also improved the results, including viscosity, gel strength, and cooking yield.
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