Zou Qiang, Liu Yudie, Luo Linghui, Chen Yuyou, Zheng Yuhan, Ran Guilian, Liu Dayu
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Gels. 2024 Aug 12;10(8):528. doi: 10.3390/gels10080528.
This study aimed to develop a product that closely replicates the texture and appearance of tripe. The effect of three different proteins (soy protein isolate (SPI), pea protein isolate (PPI), and whey protein isolate (WPI)) at different protein levels and processing conditions (heating (90 °C, 1 h) followed by cooling (4 °C, 12 h) and heating (90 °C, 1h) followed by freezing (-18 °C, 12 h)) of konjac glucomannan (KGM) was analyzed. The optimal formulations for simulating tripe were screened by examining their similarity to real tripe in terms of texture, color, and sensory experience. The screened formulations were also subjected to a preliminary mechanistic investigation. The results show that all three proteins improved the gel's textural properties to varying degrees. At the same concentration, the hardness and chewiness of the KGM/WPI composite gel were significantly higher than those of the other two KGM/protein composite gels, among which the composite gel obtained by adding 8% WPI and 5% KGM heating-frozen (FWK4) had the greatest hardness and chewiness of 4338.07 g and 2313.76, respectively, and the springiness differences in all of the composite gels were small. In addition, the addition of protein increased the whiteness of the hybrid gels, with WPI having the most significant effect on the whiteness of the composite gels (whiteness increased from 30.25 to 62.80 as the concentration of WPI increased from 0 to 10%). Freezing increased composite gel hardness and chewiness, but reduced gel springiness and whiteness. Cluster analysis showed that the composite gel obtained by heating-cooling 8% WPI and 5% KGM (WK4) was very similar to the real tripe in terms of chewiness and whiteness, and WK4 had the highest sensory scores for color, tissue morphology, tactile sensation, taste, and odor. The acceptability score in terms of tissue morphology reached 4.3. Meanwhile, the characterization results of WK4 indicate the presence of large junction areas in the gel network. Fourier transform infrared spectroscopy (FTIR) analysis, X-ray diffraction, and intermolecular force contributions indicated that the incorporation of WPI promoted integral interactions, and that hydrophobic interactions and disulfide bonding played a key role in the WK4 composite gel system. Moreover, scanning electron microscopy (SEM) also showed that the combination of WPI and konjac glucan resulted in a more compact gel structure. This study is informative for the development of the field of bionic tripe processing.
本研究旨在开发一种能紧密复制牛肚质地和外观的产品。分析了三种不同蛋白质（大豆分离蛋白（SPI）、豌豆分离蛋白（PPI）和乳清分离蛋白（WPI））在不同蛋白质水平以及魔芋葡甘聚糖（KGM）的加工条件（先加热（90℃，1小时）然后冷却（4℃，12小时）以及先加热（90℃，1小时）然后冷冻（-18℃，12小时））下的效果。通过考察模拟牛肚在质地、颜色和感官体验方面与真实牛肚的相似性，筛选出模拟牛肚的最佳配方。对筛选出的配方还进行了初步的机理研究。结果表明，所有三种蛋白质均不同程度地改善了凝胶的质地特性。在相同浓度下，KGM/WPI复合凝胶的硬度和咀嚼性显著高于其他两种KGM/蛋白质复合凝胶，其中添加8%WPI和5%KGM经加热-冷冻处理得到的复合凝胶（FWK4）硬度和咀嚼性最大，分别为4338.07克和2313.76，且所有复合凝胶的弹性差异较小。此外，蛋白质的添加增加了混合凝胶的白度，其中WPI对复合凝胶白度的影响最为显著（随着WPI浓度从0增加到10%，白度从30.25增加到62.80）。冷冻增加了复合凝胶的硬度和咀嚼性，但降低了凝胶的弹性和白度。聚类分析表明，8%WPI和5%KGM经加热-冷却处理得到的复合凝胶（WK4）在咀嚼性和白度方面与真实牛肚非常相似，且WK4在颜色、组织形态、触感、味道和气味方面的感官评分最高。其在组织形态方面的可接受性评分达到4.3。同时，WK4的表征结果表明凝胶网络中存在较大的连接区域。傅里叶变换红外光谱（FTIR）分析、X射线衍射和分子间力贡献表明，WPI的加入促进了整体相互作用，且疏水相互作用和二硫键在WK4复合凝胶体系中起关键作用。此外，扫描电子显微镜（SEM）也显示WPI与魔芋葡甘聚糖的组合导致凝胶结构更致密。本研究为仿生牛肚加工领域的发展提供了信息。
