Li Yuhan, Yu Hongyan, Zhao Ziqiao, Song Qianqian, Ma Zehao, Wang Jingyun, Lu Shiling, Wang Qingling
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty(Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Food Chem. 2025 Mar 15;468:142427. doi: 10.1016/j.foodchem.2024.142427. Epub 2024 Dec 9.
In order to explore new fat substitutes, we compared three dietary polysaccharides Pectin(PEC), Inulin (INU), and Konjac glucomannan (KGM) compounded with sheep hoof gelatin using different cross-linking methods [transglutaminase (Tg) enzyme; Tg enzyme & Ca] for the preparation of Semi-interpenetrating polymer network (Semi-IPN) and fully interpenetrating polymer network (IPN) gels. The optimal ratio was determined by comprehensively evaluating the addition of hydrogel to the lamb patties at different ratios. The results showed that PEC-IPN exhibited superior stability and textural properties compared to the Semi-IPN gels and control gels in each group. In addition, replacing 80 % of the fat in the lamb patties with PEC-IPN significantly improved the quality stability during storage, without affecting the sensory quality. Therefore, PEC-IPN instead of lamb patty fat offers a new approach for consumers.
为了探索新的脂肪替代品，我们比较了三种膳食多糖——果胶（PEC）、菊粉（INU）和魔芋葡甘聚糖（KGM），它们与羊蹄明胶复合，采用不同的交联方法[转谷氨酰胺酶（Tg）；Tg酶和钙]制备半互穿聚合物网络（Semi-IPN）和全互穿聚合物网络（IPN）凝胶。通过综合评估不同比例的水凝胶添加到羊肉饼中的情况来确定最佳比例。结果表明，与每组中的Semi-IPN凝胶和对照凝胶相比，PEC-IPN表现出优异的稳定性和质地特性。此外，用PEC-IPN替代羊肉饼中80%的脂肪可显著提高储存期间的质量稳定性，而不影响感官质量。因此，用PEC-IPN替代羊肉饼脂肪为消费者提供了一种新方法。
