Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

The gel properties of mixed gels of salt-soluble proteins (SSP) and xylooligosaccharides (XOS) or other sugars were investigated. Furthermore, the water-holding capacity, synaeresis, and protein surface hydrophobicity of heated SSP/sugar mixed gels under frozen storage were evaluated. Addition of XOS and sugars lowered expressible moisture and thus elevated the water-holding capacity of mixed gels. The protein surface hydrophobicity (RSo) of heated (71.1 °C) XOS-added gels was lower than that of other treatments, indicating possible lower exposure of protein hydrophobic groups. Results from freeze/thaw stability and protein solubility showed a descending pattern of SSP/sugar mixed gels during frozen storage, with XOS-added gels being better in both test items than other treatments. Increasing saccharide levels improved freeze/thaw stability and protein solubility of frozen mixed gels. Addition of xylooligosaccharides resulted in the lowest RSo among treatments and appears to impact better cryoprotective function to meat proteins than other sugars.