Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-19 DOI:10.1016/j.foodchem.2025.143519

Jiaqi Luo, Siyu Liu, Yuxi Wang, Qihe Chen, Ying Shi

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Abstract

Although plant-based cheese has been developed as a healthful food, it has limitations in terms of texture and flavor. In this study, novel soybean-based cheese analogs were prepared using soy protein isolate and kefir grains for improved properties. The analogs containing 3 % (w/v) soy protein isolate exhibited high water-holding capacity (90.80 %), and the sample prepared with 0.3 % (w/v) CaCl₂ showed the high hardness (0.52 N). Additionally, hydrophobic interactions mainly contributed to structure formation and a significant proportion (> 90 %) of immobilized water was determined using low-field nuclear magnetic resonance analysis. Furthermore, the enhanced thermal stability and secondary structures of the analogs were demonstrated using thermogravimetric analysis, Fourier-transform infrared spectroscopy, and X-ray diffraction. The porous and compact microstructures of the analogs were observed using scanning electron microscopy. Our results provide an innovative approach for the preparation and application of plant-based cheese analogs using kefir grains.

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虽然植物奶酪已被开发为一种健康食品，但它在质地和风味方面仍有局限性。本研究利用大豆分离蛋白和克菲尔谷物制备了新型大豆奶酪类似物，以改善其特性。含有 3 %（w/v）大豆分离蛋白的类似物显示出较高的保水能力（90.80 %），而使用 0.3 %（w/v）CaCl2 制备的样品显示出较高的硬度（0.52 N）。此外，疏水相互作用主要促成了结构的形成，利用低场核磁共振分析确定了相当大比例（90%）的固定化水。此外，热重分析、傅立叶变换红外光谱和 X 射线衍射也证明了类似物热稳定性和二级结构的增强。使用扫描电子显微镜观察了类似物的多孔和致密微结构。我们的研究结果为利用克菲尔谷物制备和应用植物基奶酪类似物提供了一种创新方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.