Structuring camellia seed-derived oleosomes for the fabrication of meat analogs using transglutaminase: Structural, functional, and rheological properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-03 DOI:10.1016/j.foodhyd.2025.111513

Shahzad Farooq , Muhammad Ijaz Ahmad , Shijie Zheng , Usman Ali , Yipeng Zhang , Jiawen Xue , Yang Li , Cui Shixiu , Hui Zhang

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Abstract

Presently, protein-based meat analogs fabricated via the extrusion process still cannot fully meet consumers' requirements, particularly in terms of replicating the real meat fiber that contains solid fat. This study introduced a facile approach to fabricating real meat analogs using plant-derived oleosomes (0–40 wt%) as lipid droplets, which were crosslinked with texturized soy-wheat gluten proteins (50 wt%) through a transglutaminase-induced reaction (0–50 U/g). FTIR and SDS-PAGE analyses confirmed that transglutaminase induction enabled oleosome-associated proteins to crosslink with texturized proteins through covalent bonds rather than non-covalent interactions. Microstructural analyses indicated that uncross-linked meat analogs contained an evenly distributed array of isolated oleosomes, whereas those with higher transglutaminase contents exhibited a compact and homogeneous 3D network of aggregated oleosomes and proteins. Analysis of appearance and colorimetry showed that color changes in meat analogs depended on oleosomes, which increased lightness and decreased redness, effectively changing the rough and uneven appearance of meat analogs into a smoother and more homogeneous one. Compared to control sample, elevated concentrations of oleosomes (0–40 wt%) and transglutaminase (0–50 U/g) led to increased critical strain (1.02–100.4 %), storage modulus (310–820 kPa), and structure-recovery ability (56.62–89.38 %), while decreased activation energy (16.16–7.12 kJ/mol). This indicated that oleosomes, which are integrated and assembled with proteins by enzymatic action, acted as “active fillers”, effectively strengthening the gel matrices. Additionally, Lissajous-Bowditch analysis best described the influence of filler/protein interactions on the gel matrices, showing a transition of meat analogs from viscoelastic to strongly elastic gels, resisting structural breakdown due to intensified covalent interactions and interconnected networks.

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利用谷氨酰胺转胺酶构建用于制造肉类类似物的山茶籽衍生油质体：结构、功能和流变特性

目前，通过挤压工艺制备的蛋白质类肉类制品仍不能完全满足消费者的要求，特别是在复制含有固体脂肪的真实肉类纤维方面。本研究介绍了一种简单的方法来制造真正的肉类类似物，使用植物源性油质体（0-40 wt%）作为脂滴，通过转谷氨酰胺酶诱导的反应（0-50 U/g）与纹理化的大豆-小麦麸质蛋白（50 wt%）交联。FTIR和SDS-PAGE分析证实，转谷氨酰胺酶诱导使油质体相关蛋白通过共价键而不是非共价相互作用与结构蛋白交联。微观结构分析表明，未交联的肉类似物含有均匀分布的分离油小体阵列，而谷氨酰胺转氨酶含量较高的肉类似物则呈现出致密且均匀的油小体和蛋白质聚集的3D网络。外观和比色分析表明，肉类似物的颜色变化依赖于油脂体，油脂体增加了亮度，减少了红色，有效地改变了肉类似物粗糙、不均匀的外观，使其变得更光滑、更均匀。与对照样品相比，油小体（0 ~ 40 wt%）和谷氨酰胺转胺酶（0 ~ 50 U/g）浓度的升高导致临界菌株（1.02 ~ 100.4%）、储存模量（310 ~ 820 kPa）和结构恢复能力（56.62 ~ 89.38%）增加，而活化能（16.16 ~ 7.12 kJ/mol）降低。这表明，通过酶的作用与蛋白质进行整合和组装的油质体起到了“活性填料”的作用，有效地增强了凝胶基质。此外，Lissajous-Bowditch分析最好地描述了填料/蛋白质相互作用对凝胶基质的影响，显示了肉类似物从粘弹性凝胶到强弹性凝胶的转变，抵抗由于加强的共价相互作用和相互连接的网络而导致的结构破坏。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.