Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-01 DOI:10.1002/jsfa.70153

Ziyang Zhang, Shengnan Wang, Jingyi Long, Zhengqi Hao, He Liu

{"title":"Adhesion properties of soybean protein/transglutaminase/pectin composite adhesives improved by adjusting tannic acid content.","authors":"Ziyang Zhang, Shengnan Wang, Jingyi Long, Zhengqi Hao, He Liu","doi":"10.1002/jsfa.70153","DOIUrl":null,"url":null,"abstract":"Background: Soy protein isolate is often used to make adhesives. Inspired by the adhesion mechanism of mussel proteins, this study developed a plant-based adhesive composed of soy protein isolate (SPI), low-ester pectin, tannic acid (TA), and transglutaminase (TGase) for bonding simulated fat and muscle in plant-based meat analogues.Results: The results demonstrated that TA enhanced the viscosity, thermal stability, and fluidity of the adhesive by forming a cohesive network. Structural analyses revealed that covalent interactions between SPI and TA peaked at 2.5 wt%. The apparent viscosity results demonstrated that the TA concentration had a significant effect on the viscosity of the adhesive, lower concentrations (0-1.0 wt%) reduced the viscosity of the adhesive, whereas higher concentrations (1.5-3.0 wt%) increased it. Tensile adhesion tests showed that the mechanical properties of the adhesive reached their optimum value when the TA content was 2.0 wt%. Thermodynamic analysis indicated that TA improved the stability of the adhesive and reduced heat loss; however, excessive TA (3.0 wt%) led to aggregate formation, weakening the binding force between TA and protein molecules, and decreasing the thermal stability of the adhesive.Conclusion: Tannic acid content is a key factor affecting the viscosity, thermal stability, and fluidity of SPI/TGase/pect in/TA (SPTTA) adhesives. This study provides a new formulation and methodology for the development of plant-based adhesives for meat products. © 2025 Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70153","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Soy protein isolate is often used to make adhesives. Inspired by the adhesion mechanism of mussel proteins, this study developed a plant-based adhesive composed of soy protein isolate (SPI), low-ester pectin, tannic acid (TA), and transglutaminase (TGase) for bonding simulated fat and muscle in plant-based meat analogues.

Results: The results demonstrated that TA enhanced the viscosity, thermal stability, and fluidity of the adhesive by forming a cohesive network. Structural analyses revealed that covalent interactions between SPI and TA peaked at 2.5 wt%. The apparent viscosity results demonstrated that the TA concentration had a significant effect on the viscosity of the adhesive, lower concentrations (0-1.0 wt%) reduced the viscosity of the adhesive, whereas higher concentrations (1.5-3.0 wt%) increased it. Tensile adhesion tests showed that the mechanical properties of the adhesive reached their optimum value when the TA content was 2.0 wt%. Thermodynamic analysis indicated that TA improved the stability of the adhesive and reduced heat loss; however, excessive TA (3.0 wt%) led to aggregate formation, weakening the binding force between TA and protein molecules, and decreasing the thermal stability of the adhesive.

Conclusion: Tannic acid content is a key factor affecting the viscosity, thermal stability, and fluidity of SPI/TGase/pect in/TA (SPTTA) adhesives. This study provides a new formulation and methodology for the development of plant-based adhesives for meat products. © 2025 Society of Chemical Industry.

查看原文本刊更多论文

通过调整单宁酸含量，大豆蛋白/转谷氨酰胺酶/果胶复合胶黏剂的粘附性能得到改善。

背景：大豆分离蛋白常用于制造粘合剂。受贻贝蛋白黏附机制的启发，本研究开发了一种由大豆分离蛋白（SPI）、低酯果胶、单宁酸（TA）和谷氨酰胺转胺酶（TGase）组成的植物性黏附剂，用于黏附植物性肉类类似物中的模拟脂肪和肌肉。结果：结果表明，TA通过形成一个内聚网络，提高了粘合剂的粘度、热稳定性和流动性。结构分析显示，SPI和TA之间的共价相互作用达到峰值2.5 wt%。表观粘度结果表明，TA浓度对胶粘剂的粘度有显著影响，较低浓度（0-1.0 wt%）使胶粘剂的粘度降低，而较高浓度（1.5-3.0 wt%）使胶粘剂的粘度增加。拉伸粘接试验表明，当TA含量为2.0 wt%时，胶粘剂的力学性能达到最佳。热力学分析表明，TA提高了胶粘剂的稳定性，减少了热损失；然而，过量的TA （3.0 wt%）会导致聚集体的形成，削弱TA与蛋白质分子之间的结合力，降低粘合剂的热稳定性。结论：单宁酸含量是影响SPI/TGase/ expect in/TA （SPTTA）胶粘剂粘度、热稳定性和流动性的关键因素。本研究为肉制品植物基胶粘剂的开发提供了一种新的配方和方法。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.