Mulberry ( Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds

文献类型： 外文期刊

第一作者： Zhang, Zhi-Ang

作者： Zhang, Zhi-Ang;Xun, Xiao-Meng;Herman, Richard Ansah;Zhang, Zhan-Peng;Yan, Cheng-Hai;Gong, Lu-Chan;Wang, Jun;Herman, Richard Ansah;Gong, Lu-Chan;Wang, Jun

作者机构：

关键词： Mulberry leaf powder; Plant-based meat alternatives; Texture; Chemical cross-linking force; Secondary structure

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 450 卷

页码：

收录情况： SCI

摘要： For texture control in plant -meat alternatives, the interrelationship between apparent characteristics and chemical bonds in high -fiber formulations remains unclear. The influence of mulberry leaf powder on apparent characteristics and chemical bonds of raw materials, block and strip products at addition amounts of 0.5 - 25% was analyzed. The results showed that 8% addition significantly increased the chewiness of the block by 98.12%. The strips ' texture shows a downward trend, and the processing produced more redness and color difference. Additives promoted the formation of voids, lamellar and filamentous structures, and the strip produced more striped structures. Disulfide bonds significantly increased in the block, and the beta -turn in the secondary structure enhanced by 12.20%. The beta -turn transformed into a beta -sheet in strips. Principal component analysis revealed that the texture improvement was associated with producing disulfide bonds and beta -turn, providing a basis for highfiber components to improve products ' apparent characteristics by chemical bonds.

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