Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation

In this study, we investigated the impact of peanut protein isolate (PPI) on the functional properties of chicken salt-soluble protein (SSP) prepared from breast and thigh muscles during heat-induced gelation. The addition of PPI increased the water-holding capacity, gel strength and elasticity of heat-induced chicken SSP mixed gel. Breast and thigh SSP had the best gel properties at the addition of 2.5% and 3.5% PPI, respectively. Rheology indicated that thigh SSP showed higher storage modulus (G′) than breast SSP. Differential scanning calorimetry showed that the addition of PPI changed transition temperatures (Tmax) and enthalpy of denaturation (ΔH) of chicken SSP. Scanning electron microscopy indicated that the PPI-treated SSP gels had more compact ultrastructures than controls. The results suggested that PPI may be a potential protein additive for improve the characteristics of SSP gelations.