Enhanced gelation of myofibrillar protein in frozen Litopenaeus vannamei: through the physical filling of natural soy protein isolate and cross-linking of denatured soy protein isolate | Synapse
March 3, 2026
Enhanced gelation of myofibrillar protein in frozen Litopenaeus vannamei: through the physical filling of natural soy protein isolate and cross-linking of denatured soy protein isolate
Key Points
Gelation of myofibrillar protein is enhanced using natural soy protein isolate, indicating a potential for improved food texture.
The process involves cross-linking of denatured soy protein isolate which strengthens the protein matrix while freezing.
Assessment involved varied proportions of soy protein isolate to optimize gelation effects based on sensory evaluation and texture analysis.
Implications suggest that using soy protein isolates can enhance the quality of shrimp products, highlighting a beneficial alternative to traditional methods.