Influence of Pleurotus eryngii Protein on Myofibrillar Protein Gelation and Application in Chicken Mince Products
Year: 2025
Type: article
Abstract: Pleurotus eryngii is rich in essential proteins, and is recognized for its medicinal and nutritional attributes. This study investigated the effects of P. eryngii protein (PEP) incorporation (0–7%) on the gel characteristics of chicken myofibrillar protein (MP) to develop a chicken mince product, providing theoretical supports for the development of functional restructured meat products. PEP incorporation improved the rheological and textual properties of the composite gels, enhancing hydrophobic interaction and disulfide bond formation, and thereby strengthening the gel characteristics. The optimal chicken mince quality was achieved with the incorporation of 3% P. eryngii powder. These findings highlight that PEP contributes to the MP gel functionality by modifying the gel structure and strengthening the molecular bonds, laying a foundation for applying PEP in food processing.
Source: Foods
Authors: Li Zhao, Weiwei Yan, Zheming Wang, Jiaman Wu, Liang Li, Shaojun Yun, Wenfei Zhao, Cuiping Feng
Institution: Shanxi Agricultural University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W4407913001