The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P<0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a* and b* values, and the G′ and G′′ values of pork batter at 80 °C, compared with those of 0.1MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T2b, T21, and T22 significantly decreased (P<0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1MPa-modified globulin. In addition, the sample with 11S globulin modified at 400MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding...

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