Details

Autor(en) / Beteiligte

• Widyastuti, Eny Sri
• Rosyidi, Djalal
• Radiati, Lilik Eka
• Purwadi, Purwadi

Titel

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

Ist Teil von

• 한국축산학회지, 2020, 62(4), , pp.533-542

Ort / Verlag

Korean Society of Animal Sciences and Technology

Erscheinungsjahr

2020

Link zum Volltext

Quelle

Free E-Journal (出版社公開部分のみ）

Beschreibungen/Notizen

• The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam ( Amorphophallus campanulatus ) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90°C for 20 min, and cooled down at 4°C for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength ( p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.