Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality | ||||
| Egyptian Journal of Chemistry | ||||
| Article 1, Volume 62, Issue 7, July 2019, Page 1167-1184 PDF (2.6 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2019.6867.1573 | ||||
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| Authors | ||||
Dina E. H. Azab   1; Yehia A. Heikal2; Taher A. Salaheldin3, 4; Amal A. Hassan2; Ferial M. Abu- Salem1
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| 1Food Technology Department, National Research Centre, Dokki, Egypt. | ||||
| 2Food Science Department, Faculty of Agriculture, Ain Shams university, Egypt. | ||||
| 3Nanotechnology Research Center, British University in Egypt (BUE), Cairo, Egypt. | ||||
| 4Nanotechnology & Advanced Materials Central Lab., Agriculture Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Beef burgers produced using 100% meat as the primary source present are of lower quality than burgers produced with soy proteins. The growing field of nanotechnology presents the potential for further improvement in the cooking properties of beef burgers. This study was conducted to improve the quality characteristics of the beef burger through the usage of nano soy protein particles and nano glycinin protein. Ultrasonic cavitation was used to synthesize the nano proteins. The obtained nano proteins were characterized to evaluate zeta potential, particle size distribution, crystallite and polydispersity index, as well as functional properties such as water holding capacity, oil holding capacity, hydrophobicity, solubility and emulsion properties. Beef burger quality was evaluated by comparing cooking loss, cooking yield, shrinkage, and pH with control negative. The results showed the shrinkage and cooking loss of nano beef burgers decreased in nano soy protein and nano glycinin samples compared with soy protein isolate and glycinin burgers during storage period. The nano glycinin protein exhibited the highest cooking yield among all proteins and was significantly higher (𝑃 ≤ 0.05) than control negative. After storage, percent shrinkage was significantly lower (𝑃 ≤ 0.05) for nano soy protein and nano glycinin (18 and 17.8 %, respectively) than control negative (30%). Plasticity for nano soy protein and nano glycinin (4.42 and 4.23, respectively) increase compared with control negative burger (3.7) after 3 months. The addition of nano formulated proteins to beef burger improved the cooking quality of the meat product. | ||||
| Keywords | ||||
| Nanotechnology; Nano soy proteins; Nano glycinin; Ultrasonication; Beef burger | ||||
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