Zhang Zhiyun, Kobata Kanon, Pham Hung, Kos Dorian, Tan Yunbing, Lu Jiakai, McClements David Julian
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
240 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA 01003, USA.
Foods. 2022 Mar 17;11(6):851. doi: 10.3390/foods11060851.
This study investigated the possibility of using a phase separation, mixing, and enzymatic gelation approach to construct seafood analogs from plant protein-polysaccharide mixtures with properties mimicking real seafood. Heat-denatured pea protein (10%, /) and pectin (0-1%, /) were mixed to produce phase separated biopolymer blends. These blends were then subjected to mild shearing (350 rpm) to obtain fiber-like structures, which were then placed in molds and set by gelling the pea proteins using transglutaminase (2%, /). The appearance, texture, and cooking properties of the resulting scallop analogs were characterized and compared to those of real scallop. The presence of the pectin promoted the formation of a honeycomb structure in the scallop analogs, and microscopic orientation of the proteins was observed in the plane parallel to the applied shear flow. Lower pectin concentrations (0.5%, /) led to stronger gels with better water holding capacity than higher ones (1.0%, /). The appearance and texture of the plant-based scallop analogs were like those of real scallop after grilling, indicating the potential of using this soft matter physics approach to create plant-based seafood analogs. One of the main advantages of this method is that it does not require any expensive dedicated equipment, such as an extruder or shear cell technology, which may increase its commercial viability.
本研究探讨了使用相分离、混合和酶促凝胶化方法，从植物蛋白-多糖混合物构建具有类似真实海鲜特性的海鲜模拟物的可能性。将热变性豌豆蛋白（10%，w/v）和果胶（0 - 1%，w/v）混合以产生相分离的生物聚合物共混物。然后对这些共混物进行温和剪切（350 rpm）以获得纤维状结构，接着将其置于模具中，并使用转谷氨酰胺酶（2%，w/v）使豌豆蛋白凝胶化来使其凝固。对所得扇贝模拟物的外观、质地和烹饪特性进行了表征，并与真实扇贝的特性进行了比较。果胶的存在促进了扇贝模拟物中蜂窝状结构的形成，并且在与施加的剪切流平行的平面中观察到了蛋白质的微观取向。较低的果胶浓度（0.5%，w/v）比较高浓度（1.0%，w/v）产生更强的凝胶且保水能力更好。基于植物的扇贝模拟物在烤制后的外观和质地与真实扇贝相似，表明使用这种软物质物理方法创建基于植物的海鲜模拟物的潜力。该方法的主要优点之一是它不需要任何昂贵的专用设备，如挤出机或剪切池技术，这可能会提高其商业可行性。
