In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of ...foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.
In this study, we prepared hydrocolloid gels in which flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) were blended in different ratios for use as a viscoelastic food. The prepared ...hydrogels’ physicochemical properties were analyzed concerning their water solubility index (WSI), swelling power (SL), frequency sweep results, and microstructures. As the FSG ratio decreased, the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SP value and a low tan δ value according to a specific KGM/FSG/AG mixing ratios (8:2:1.5 and 6:4:1.5). Through microstructure analysis, the FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results. In conclusion, the FKA821.5 gel was determined to have good water retention capacity and high structural strength. These results are expected to increase the applicability of FSG-based gelling agents in the food industry.
In this study, a dietary fiber extracted from sweet potato stems (
Ipomoea batatas
, PS) was evaluated for its ability to improve the quality of vegetable patty analogues. A patty analogues ...containing 0–50 wt% dietary fiber were prepared to analyze the utilized dietary fiber's performance. To evaluate the manufactured patty analogues, texture profile analysis, color analysis, emulsion stability, and microstructural analysis were conducted. As the PS increased, the hardness decreased, while the total expressible fluids tended to increase. The color analysis revealed that the a* value, which represents red, declined as the PS content increased, and heterogeneous colors showed at least 40 wt% of PS. According to the microstructural analysis, PS is a structure in which massive fiber bundles are integrated between textured vegetable protein networks, which is believed to have given the patty analogue soft characteristics. The findings of this study can serve as a foundation for future research into the application of carbohydrates to plant-based meat analogues.
This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots
Platycodon grandiflorum
(Jacq. A. DC.) were heated. The conditions of ...temperature, time, and the type of equipment (i.e., consumer appliance or industrial equipment) were the important variables in the experiment. The official criterion for a recommended standard of acrylamide in tea product is less than 1000 µg/kg as determined by the Ministry of Food and Drug Safety in South Korea. A response surface methodology was used to determine whether the heated samples met the safety requirements. The most significant condition for consumer appliances was time and for industrial equipment was temperature. The optimal roasting time was 3.01 min with a consumer appliance and 4.18 min with industrial equipment at 110 ℃, a typical temperature in the field. The acrylamide content of the tested sample was significantly in agreement with the predicted amount (
R
2
> 0.950).
The aim of this study is to make dried noodles having high contents of whole tofu (60% (w/w)). To control the high moisture of the whole tofu, curdlan was added and a high-temperature resting process ...was applied. The elasticity of the dough sample rested at 45°C for 45 min increased over 50% more than the non-rested one. The addition of curdlan and the high-temperature resting process helped to form a compact internal structure in the dough, which might have been induced by the gelation of curdlan and the swelling of starch. In addition, these treatments resulted in about 20% and 15% reduction in cooking time and cooking loss, respectively. Whole tofu noodles having high protein content with improved texture and cookability was developed. These results could be helpful to the development of the bread based on a high hydration dough.
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•The sous-vide process could produce meat analogues with high moisture content.•Sous-vide treatment reduced the textural properties of texturized soy protein (TSP).•Sous-vide ...treatment increased bond quantity, excluding ionic bonds.•The number of β-sheet and α-helix bands was increased in the secondary structure.•Sous-vide processing could mimic the meat through precise control of the microstructure.
This study explored the potential of sous-vide processing as a novel technique for transforming low-moisture textured soy protein (TSP) into a product with high moisture content and texture comparable to meat. We hypothesized that the sous-vide treatment would enable precise control of the TSP microstructure. In the ensuing process, the TSP maintained the moisture content at approximately 70% and changed color towards darker tones. Additionally, the porous microstructure changed, transitioning from a large to a smaller air layer. As the treatment continued, both the hardness and texturization index of the TSP were reduced. Furthermore, the secondary structure of the protein exhibited an increase in β-sheet and α-helix structures, indicating enhanced hydrogen bonds, hydrophobic interactions, and disulfide bonds. Optimally, a sample with 24 h at 90℃ displayed textural characteristics similar to chicken breast. The investigation underlines the sous-vide method as a revolutionary technique yielding high-moisture content and improved texture for TSP.
The growth of the plant-based meat analogue market has prompted the need for new approaches to replace animal adipose tissue. In this study, we developed a novel solid emulsion gel system using a ...hybrid gel network to simulate the thermal behavior and texture of adipose tissue. At various concentrations, emulsion gels were prepared using soybean oil, soybean protein isolate, agar, and alginate. After mixing all solutions at appropriate concentrations, cold-set gelation of agar was followed by ion-induced alginate gelation by immersion in calcium chloride solution. The resulting emulsion gel contained a dense network that trapped oil droplets and exhibited elastic behavior at all temperatures, similar to porcine adipose tissue. Furthermore, the optimized hybrid emulsion gel showed increased hardness compared with the single-agar emulsion gel. Overall, our findings suggested that the developed emulsion gel system could enhance the quality of plant-based meat analogues by mimicking the physical and thermal properties of animal adipose tissue.
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•A hybrid network-based emulsion gel was developed to simulate animal adipose tissue.•The strength and thermal stability of emulsion gels were increased by intermolecular bonds and gel network interactions.•The emulsion gel displayed thermal behavior similar to porcine adipose tissue and had a dense network.•This work has important implications for the development of durable and stable food products that simulate animal fat.
•The textured soy protein (TSP) made with a vacuum-autoclave treatment can be used to produce high-moisture meat analogues.•The packing structure of the TSP formed by the vacuum-autoclave treatment ...limited the moisture movement within the TSP.•The vacuum-autoclave treatment decreased the texturization index and hardness value and formed a packing structure.•The vacuum-autoclave treatment increased the disulfide bonds and the β-sheet and α-helix bands.•The redistribution of water due to the structural change affected the overall structural strength of the TSP.
Although the demand for meat analogues is increasing, aspects of the analogues’ textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatment affected the packing structure of the materials. The density was increased by about 0.25 g/mL by vacuum-autoclaving, and the movement of water was restricted by the formation of a packed structure. The disulfide bonds increased by 3 μM/g or more and the β-sheets and α-helixes increased by 7 % or more; this contributed to structural changes due to protein aggregation. The texturization index and hardness tended to decrease by more than 30 %, indicating a decrease in overall structural strength. The newly proposed technology has potential for use in the commercialization of meat analogues.
Fat analogs that precisely simulate the properties of animal fat are urgently required to meet the global demand for sustainable and healthy plant-based meat alternatives. In this study, we ...engineered a novel curdlan and transglutaminase-based heat-induced emulsion gel that mimics the thermal characteristics and elastic texture of porcine adipose tissue. Emulsion gels were formulated using different transglutaminase (TGase) concentrations (0–300 mg/g soy protein isolate) combined with 20% soybean oil, 2% soy protein isolate, and 7% curdlan. Fourier-transform spectroscopy and microstructural observations revealed that protein cross-linking increased to form a dense gel network as the TGase concentration increased. Textural property analysis revealed that optimized protein cross-linking eliminated the undesirable brittleness often associated with plant-based fat analogs and resulted in an enhanced springy texture reminiscent of traditional animal fat. In addition, our fat analogs demonstrated thermal stability by maintaining their elastic properties during cooking and heating. These findings suggest that our emulsion gels could be feasible plant-based alternatives to animal adipose tissue, and our strategy could promote future research on improving other plant-based meat products.
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•Novel emulsion gel replicates animal adipose tissue characteristics via high-set gel structure and protein cross-linking.•The high-set gel structure, made up of a triple helix structure of Curdlan micelles, can exhibit strength comparable to that of a collagen network and thermal stability.•Transglutaminase treatment reduces the brittleness and increases the elasticity of curdlan emulsion gel by promoting intermolecular bonds.•The fat analog, proposed in this study, marks a significant stride in advancing quality standards for plant-based meat alternatives.
In this study, utilizing the gelation properties of a blend containing soy protein isolate (SPI), pea protein isolate (PPI), and corn starch (CS), we introduced a novel approach to predict the ...structural attributes of high-moisture meat analogues (HMMA). By leveraging the “Rapid Visco Analyzer 4800″ viscometer, we measured the gelation behavior of SPI and PPI based on temperature profiles, underscoring a method to efficiently forecast fibrous structures and reduce trial errors in complex extrusion processes. As the PPI content increased, we observed a decline in the overall viscosity of the protein mixture, paralleled by a rise in color lightness. Contrary to the sturdy gel network formed by SPI, PPI showcased weaker particle bonds, indicating a structural vulnerability. In line with this, the texture of HMMA diminished as PPI content escalated. The secondary protein structure in both protein gels and HMMA revealed that as PPI content grew, there was a reduction in α-helix and β-sheet structures while random coil structures increased. The molecular strength of the protein gel waned with higher PPI content. Similarly, in HMMA, elevated PPI levels corresponded to fewer protein interactions. The study demonstrates that HMMA's textural properties can be effectively predicted by understanding the gelation characteristics of the SPI-PPI blend, highlighting the need for further research to refine prediction models that incorporate the complexities of molecular interactions in varying processing conditions.
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•SPI-PPI protein gel predicts high-moisture meat analogue texture.•SPI forms a rigid protein network, whereas PPI causes interparticle aggregation.•Increasing the PPI content weakened the structural strength.•In the secondary structure, the number of β-sheet and α-helix bands was reduced.•Increasing PPI content weakens protein-protein interactions.
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