没食子酸促进大豆分离蛋白基肉类类似物中纤维的形成

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-12 DOI:10.1016/j.foodchem.2025.144329

Haoqiang Wang , Shunjing Luo , Xiuting Hu , Chengmei Liu

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引用次数: 0

摘要

本研究探讨了没食子酸在通过高水分挤压法生产的基于大豆分离蛋白（SPI）的肉类类似物中增强纤维形成的潜力。具体来说，研究了没食子酸对肉类类似物结构和特性的影响。研究发现，没食子酸可提高肉类类似物的各向异性指数，浓度为 0.06 摩尔/千克 SPI 时效果最强。以 SPI 为基础的肉类类似物的硬度、咀嚼性和水结合能力也得到了提高。此外，没食子酸还能增加挤压过程中 SPI 的能量输入以及冷却过程中 SPI 熔体的流速差。SDS-PAGE分析和游离巯基和氨基含量的减少表明，没食子酸可诱导SPI分子在挤压过程中发生共价交联。此外，0.06 mol 没食子酸/kg SPI 的效果最为显著。因此，可以推断这些变化诱导促进了纤维的形成。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Gallic acid enhanced fiber formation in soy protein isolate-based meat analogues

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Gallic acid enhanced fiber formation in soy protein isolate-based meat analogues

This study explored the potential of gallic acid to enhance fiber formation in soy protein isolate (SPI)-based meat analogues produced from high-moisture extrusion. Specifically, the effect of gallic acid on the structure and characteristics of meat analogues was investigated. It was found that gallic acid enhanced the anisotropy index of meat analogues, with the strongest effect observed at a concentration of 0.06 mol/kg SPI. The hardness, chewiness and water binding ability of SPI-based meat analogues were also increased. Moreover, gallic acid increased the energy input to SPI during extrusion and the flow velocity difference of the SPI melt during cooling. SDS-PAGE analysis and the decrease in contents of free sulfhydryl and amino groups indicated that gallic acid induced covalent cross-linking of SPI molecules during extrusion. Also, 0.06 mol gallic acid/kg SPI had the most profound effect. Thus, it was inferred that these alterations induced promotion of fiber formation.

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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.