Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)

被引：4
作者：
Jiang, Lianzhou [1 ]
Zhang, Hongyang [1 ]
Zhang, Jiayu [1 ]
Liu, Sibo [1 ]
Tian, Yachao [1 ]
Cheng, Tianfu [1 ]
Guo, Zengwang [1 ]
Wang, Zhongjiang [1 ]
机构：
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 24卷
关键词：
Soy protein isolate; Wheat gluten; Meat analogues; Texture; Rheology; TOOL; PEA;
D O I：
10.1016/j.fochx.2024.101962
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of the ratio change of SPI and WG (11: 1, 10: 2, 9: 3, 8: 4, 7: 5, 6: 6 and 5: 7) on the product characteristics of plant-based meat analogues (PBMAs) were investigated. The results show that the addition of WG significantly reduces the hardness and chewiness of PBMAs, but significantly improves the springiness and brightness of PBMAs. When the ratio of SPI to WG is 9: 3, PBMAs has the best fiber structure, storage modulus and apparent viscosity. Fourier transform infrared spectroscopy (FT-IR) results showed that the transition from alpha-helix to beta-fold was an important reason for PBMAs fibers reinforcement. The intermolecular interaction of protein shows that the enhancement of fiber structure of PBMAs is related to the increase of disulfide bonds. In this study, low cost and high simulation degree PBMAs are provided as a reference for developing PBMAs.
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页数：9
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