ArticleAnimal bioscience2026
Effect of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gels.
Article in Animal bioscience, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (Foods (Basel, Switzerland) · 2026Article
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2 authors.
Funding
Abstract
objectiveThis study aimed to assess the interaction between chicken myofibrillar protein and cranberry bean powder (CBP) processed through different drying methods, including oven-drying (OD) and freeze-drying (FD), along with cranberry bean protein isolates (CBPI), on the rheological properties of chicken myofibrillar protein gels (MPGs).
methodsTwo experiments were done in this study. The isolated MPG treated with various levels of CBP in different drying methods was prepared for the first experiment. The MPG with CBP and CBPI with different drying methods was prepared and compared to soy protein isolate (SPI) in the second experiment. The cooking yield (CY), gel strength (GS), viscosity, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and microstructure were measured in both experiments.
resultsThe results showed that freeze-drying isolate (FDI) exhibited the best GS, CY, and viscosity, all of which were comparable to those of SPI. FDI demonstrated superior protein-protein interactions, as evidenced by SDS-PAGE and scanning electron microscopy analyses of well-formed structures. FD performed better than OD in terms of GS and viscosity but still lower than FDI. OD samples, which contained higher levels of carbohydrates and starch, displayed lower GS and less stable gel networks, indicating that starch may interfere with protein matrix formation.
conclusionThe addition of FDI or SPI was shown to be the most effective in enhancing the rheological properties of MPGs, and the higher levels of powder addition also improved viscosity, GS, and CY.
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