Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach

The functionality of pale, soft, exudative (PSE)-like chicken protein was improved by isoelectric solubilization/precipitation (ISP) treatment. PSE-like chicken proteins were solubilized at an acidic pH 3.5 or an alkaline pH 11.0, followed by precipitating at pH 5.5 and 6.2. PSE-like meat paste was treated as control (CON). Precipitated at pH 6.2 led to a more elastic gel than at pH 5.5. Water distribution of ISP-isolated protein was affected by precipitation pH. More tryptophan residues exposed and -SH was partially oxidized to disulfide bond after ISP treatment, which led to large aggregates formation and higher viscosity of ISP isolated proteins than of CON. Absolute zeta potential of alkali-treated protein was higher than other counterparts, indicating stronger electric repulsion. ISP treatments could convert α-helix structure to relatively irregular structures. Overall, solubilizing at pH 11.0, combined with a precipitation pH 6.2 ISP treatment offers a potential for enhanced functionality of PSE-like chicken protein.