Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures

dc.contributor.author Amundson, Curtis
dc.contributor.department Animal Science
dc.date 2018-08-15T07:07:55.000
dc.date.accessioned 2020-07-02T06:04:58Z
dc.date.available 2020-07-02T06:04:58Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 1986
dc.date.issued 1986
dc.description.abstract <p>Production factors including chopping temperature, chopping duration, protein-type, and order of ingredient addition necessary to produce a stable soy protein isolate stabilized fat mixture were examined. To produce a stable mixture, several steps were required. First, one part of soy protein isolate was added to four and one-half parts of 90(DEGREES)C water in a steam heated laboratory bowl chopper. After the protein and water mixture had been chopped for 60 seconds, four parts of coarse ground fat were added and chopped for a total of ten minutes at a minimum temperature of 48.9(DEGREES)C. Thirty seconds prior to the end of the ten minute chopping cycle, a solution of sodium nitrite and water was added to deter fat rancidity. Essentially no fat or water cookout resulted when a stability test of the final mixture was performed. A comparison of the physical characteristics of both the caseinate and soy isolate stabilized fat mixtures was used to speculate concerning the stabilizing structure of the fat mixtures;When added as the fat source to either a fine-textured bologna or a course-ground cotto salami, the stabilized fat mixtures were detrimental to the textural and sensory properties of the sausages. While an improvement in the stability of the fat and water in the raw meat batters was noted when soy stabilized fat mixture was used, no improvement in smokehouse yield was apparent;The functionality of several soy isolates and two caseinates was examined using the "model system" emulsion capacity test. Emulsion capacity did not adequately estimate the effect of several factors, including protein-type, heat, and addition order, on the functionality of the proteins studied. Light micrographs taken at various stages of the emulsion capacity measurement suggested that emulsion capacity is better described as a measurement of protein elasticity and self-interaction than as a measurement of the protein to lipid interaction of emulsification.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/8134/
dc.identifier.articleid 9133
dc.identifier.contextkey 6329028
dc.identifier.doi https://doi.org/10.31274/rtd-180813-6810
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/8134
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/81089
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/8134/r_8703681.pdf|||Sat Jan 15 02:07:03 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords Animal science
dc.subject.keywords Meat science
dc.title Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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