Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.

IF 5 3区 化学 Q1 POLYMER SCIENCE
Gels Pub Date : 2024-10-09 DOI:10.3390/gels10100643
Qiang Zou, Yuhan Zheng, Yudie Liu, Linghui Luo, Yuyou Chen, Guilian Ran, Dayu Liu
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Abstract

The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G' and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage.

决明子胶/大豆异构蛋白复合基质乳液凝胶的制备及其对肉肠稳定性的影响
利用植物提取的乳化凝胶系统作为肉制品的脂肪替代品一直是健康食品发展的一个重要方向。本研究用大豆分离蛋白(SPI)和不同浓度的决明子胶(CG)制备了一种复合基质乳化凝胶,然后将所选的乳化凝胶应用于肉肠作为脂肪替代品,以探索其稳定性。结果表明,乳化凝胶的硬度、咀嚼性、粘度、剪切应力、G'和G″模量随决明子豆胶浓度的增加而显著增加,乳化凝胶的厚度增加,孔径减小。1.75% CG/SPI 乳液凝胶的凝胶强度最高,为 586.91 g,弹性为 0.94 mm,可咀嚼性为 452.94 mJ,持水量(WHC)为 98.45%。然后,将筛选得到的 1.75% CG/SPI 乳化凝胶用作肉肠的脂肪替代物。随着替代量的增加,肉肠冷冻解冻前后的蒸煮损耗、乳化稳定性、pH 值、色差、质地和抗氧化活性先增加后降低。脂肪替代率为 50%的肉肠与全脂肉肠的各项指标差异不大。这项研究为植物源乳化凝胶系统作为脂肪替代品在肉肠中的应用提供了理论依据。
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来源期刊
Gels
Gels POLYMER SCIENCE-
CiteScore
4.70
自引率
19.60%
发文量
707
审稿时长
11 weeks
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