Gelation and gel strength measurements for the MPC80 hydrolysates
followed the procedure of Mizuno and Lucey (2007)
with slight modifications. A stock TSPP solution was prepared by
dissolving 50 g TSPP L1 and 2 g sodium azide L1 in distilled water.
Samples were reconstituted at 10 g protein 100 g1 in distilled
water with continual stirring for 1 h. The dispersion pH was
adjusted to 6.8, the pH of a MPC80 solution prepared at 10 g protein
100 g1, with hydrochloric acid and sodium hydroxide. Approximately
18 g of dispersion was transferred into a glass vial (H:
8.5 cm; D: 2.3 cm) and 2 mL TSPP solution was added. Immediately
after TSPP addition, the vial was capped, inverted three times, and
vortexed at low speed for 3 s. Vials were kept at room temperature
for 24 h and were then stored at 4 C for an additional24 h. Gel
strength was evaluated without temperature equilibration by
puncturing at a crosshead speed of 1 mm s1 with an 11 mm
diameter, blunted stainless steel cylindrical probe attached to a
texture analyzer (TA-XT2, Texture Technologies, Scarsdale, NY).
Maximum force during a 20 mm compression was taken as gel
strength and the average of triplicate measurements was reported