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Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
- Saricaoglu, Furkan Turker, Gul, Osman, Tural, Serpil, Turhan, Sadettin
- Journal of food engineering 2017 v.215 pp. 161-171
- chicken meat, electrostatic interactions, emulsifying, foaming, foaming properties, homogenization, models, particle size, particle size distribution, proteins, rheological properties, water solubility, zeta potential
- The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G′ than G″. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure increased due to strengthened solid-like structure of protein suspensions. These results revealed that HPH can be a valuable process to improve functional and rheological properties of MDCM proteins.