Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-06-27 DOI:10.1007/s11947-024-03492-z
Yu Zhao, Wenjie Sui, Jingxin Zhang, Rui Liu, Tao Wu, Jinchuan Xu, Min Zhang
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Abstract

This study investigates the impact of four polysaccharides on enzyme-modified soybean protein concentrate (ESPC) within a high-water extrusion environment. Optimal texture and fibrous structure were achieved with 1% konjac glucomannan (KGM), 2% carrageenan (CA), 3% sodium alginate (SA), and 6% wheat starch (WS), respectively. These findings align with both macroscopic and microscopic observations. Structural analyses revealed that the presence of polysaccharides facilitated the formation of β-sheet structures, increased S–S bond content, and enhanced the ordered structure of ESPC. Water distribution and thermal property tests indicated that these polysaccharides improved water-holding capacity and mitigated the degradation rate of ESPC. In vitro digestion experiments demonstrated a 9.3% decrease in the digestibility of ESPC-CA compared to ESPC. This reduction could be attributed to electrostatic attraction between the protein and polysaccharide, creating a physical barrier that hindered the digestive process. This study provides insights into the influence of four polysaccharides on ESPC within a high-moisture extrusion environment. The information derived from this research holds potential significance for the development of high-quality plant-based meat analogs.

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多糖对高水分挤压结构化大豆肉类类似物的干预效应
本研究探讨了四种多糖在高水挤压环境下对酶改性大豆浓缩蛋白(ESPC)的影响。1%魔芋葡甘聚糖(KGM)、2%卡拉胶(CA)、3%海藻酸钠(SA)和 6%小麦淀粉(WS)分别获得了最佳质地和纤维结构。这些结果与宏观和微观观察结果一致。结构分析表明,多糖的存在促进了β片状结构的形成,增加了S-S键的含量,并增强了ESPC的有序结构。水分分布和热性能测试表明,这些多糖提高了ESPC的保水能力并降低了其降解率。体外消化实验表明,ESPC-CA 的消化率比 ESPC 降低了 9.3%。消化率降低的原因可能是蛋白质和多糖之间的静电吸引,形成了阻碍消化过程的物理屏障。本研究深入探讨了四种多糖在高水分挤压环境下对 ESPC 的影响。这项研究获得的信息对开发高质量的植物肉类类似物具有潜在意义。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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