College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2024 Oct;277(Pt 3):134377. doi: 10.1016/j.ijbiomac.2024.134377. Epub 2024 Jul 31.
Polysaccharides are widely used to improve the quality of plant-based meat analogue (PMA). In this study, four kinds of konjac glucomannan (KG) with different deacetylation degrees (DD) were prepared, namely KG (native KG, DD = 0.00 %), KG (DD = 41.40 %), KG (DD = 80.01 %) and KG (DD = 89.07 %), and their effects on the quality of PMA were studied. Results manifested that KG improved the hardness (from 3017.16 g to 3307.16 g) and protein digestibility (from 49.65 % to 53.01 %) of PMA without reducing the P, KG and KG were less effective than KG, while KG led to a significant decline in the hardness and protein digestibility of PMA. The rheological properties and intermolecular force analysis showed that the partially deacetylated KG was more conducive to improving the G' of the protein system during heating and the proportion of covalent bonds in PMA. These findings suggested that partially deacetylated KG was more promising than native or highly deacetylated KG in PMA. Furthermore, scanning electron microscopy revealed that the morphology of KG gradually changed from fine filaments, to coarse filaments, short filaments and granules as DD increased. This study provides a theoretical basis for the application of partially deacetylated KG in PMA.
多糖广泛用于提高植物基肉类似物（PMA）的质量。在这项研究中，制备了四种不同脱乙酰度（DD）的魔芋葡甘聚糖（KG），即 KG（天然 KG，DD=0.00%）、KG（DD=41.40%）、KG（DD=80.01%）和 KG（DD=89.07%），并研究了它们对 PMA 质量的影响。结果表明，KG 提高了 PMA 的硬度（从 3017.16 g 增加到 3307.16 g）和蛋白质消化率（从 49.65%增加到 53.01%），而不会降低 P、KG 和 KG 的效果不如 KG，而 KG 导致 PMA 的硬度和蛋白质消化率显著下降。流变学性质和分子间作用力分析表明，部分脱乙酰 KG 更有利于在加热过程中提高蛋白质体系的 G'，并增加 PMA 中共价键的比例。这些发现表明，与天然或高度脱乙酰 KG 相比，部分脱乙酰 KG 在 PMA 中更有应用前景。此外，扫描电子显微镜显示，随着 DD 的增加，KG 的形态逐渐从细纤维变为粗纤维、短纤维和颗粒。这项研究为部分脱乙酰 KG 在 PMA 中的应用提供了理论依据。
