Teng Chong, Campanella Osvaldo H
Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
Gels. 2023 May 9;9(5):393. doi: 10.3390/gels9050393.
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (/) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.
随着植物性肉类替代品市场的发展，植物性动物脂肪替代品的开发变得越来越重要。在本研究中，我们提出了一种基于海藻酸钠、大豆油（SO）和豌豆分离蛋白开发凝胶乳液的方法。成功制备了含15%至70%（/）SO的配方，且未发生相转变。添加更多的SO会导致预凝胶乳液具有更具弹性的行为。乳液在钙存在下凝胶化后，凝胶乳液的颜色变为浅黄色，含70%SO的配方呈现出与实际牛肉脂肪切块最相似的颜色。亮度和黄度值受SO和豌豆蛋白浓度的极大影响。显微镜图像显示，豌豆蛋白在油滴周围形成了界面膜，且在较高油浓度下油的堆积更紧密。差示扫描量热法表明，凝胶化SO的脂质结晶受海藻酸凝胶化的限制影响，但熔化行为与游离SO相似。傅里叶变换红外光谱分析表明海藻酸钠与豌豆蛋白之间存在潜在相互作用，但SO的官能团未发生变化。在温和加热条件下，凝胶化SO表现出与实际牛肉切块中观察到的类似的油损失。所开发的产品有潜力模仿真实动物脂肪的外观和缓慢熔化特性。
