'Periodica Polytechnica Budapest University of Technology and Economics'
Abstract
Model systems containing myosin mixed with native and slightly
preheated
plant protein preparations (soy glycinin, sunflower seed protein isolate,
wheat gluten, wheat gliadin and wheat glutenin) and experimental sausages
from beef meat and added protein preparations were studied after heat
treatment for textural properties using an Instron 1140 apparatus.
All non-meat preparations caused decrease in cohesivity and elasticity
except glutenin. Vital gluten and soy glicinin had some advantages in
comparison to sunflower seed protein.
Preheating of gluten for 30 and 45 minutes resulted in significant increase
in hardness and chewiness but not in elasticity. Preheating of soy glycinin
for 45 minutes caused significant changes in work of compression,
elasticity and chewiness