NMR paper Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T(2) NMR

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[NMR paper] Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T(2) NMR

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Rosetta-NMR (Robetta)

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Fragment-based:

Homology-based:

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Promega- Proline

Secondary structure from chemical shifts:

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TALOS

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02-14-2025, 02:20 AM

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Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T(2) NMR

Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T(2) NMR

With increasing global meat consumption, meat-plant hybrid products have gained interest as a sustainable alternative. Soy proteins have been used in small quantities (2-3%) as meat extenders, yet limited data exist on their use at higher levels. Here, five commercial soy proteins (four isolates: SPI-A to -D; one concentrate: SPC) were used for meat replacement in lean meat batters with 0/40/80% added water. Cooking loss, texture, light micrographs, and T(2) relaxation were analyzed. At 33% and...

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