Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process

文献类型： 外文期刊

第一作者： Lei, Shuwen

作者： Lei, Shuwen;Zhao, Chunyan;Zhao, Hong;Fu, Xiaoping;Gong, Jiashun;Gong, Jiashun;Peng, Chunxiu;Miao, Yue

作者机构：

关键词： Walnut protein; Wheat gluten; Konjac glucomannan; Meat analogues; Fibrous structure formation; High-moisture extrusion process

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 220 卷

页码：

收录情况： SCI

摘要： This study focused on exploring the impact of different konjac glucomannan (KGM) contents (0, 1, 3, 5 g/100 g) on fibrous structure formation in walnut protein and wheat gluten high-moisture meat analogues (HMMAs). The results showed that KGM enhanced hardness, chewiness, springiness and fibrous degree of high-moisture meat analogues. KGM was observed to modify fibrous structure formation and orientation in HMMAs. Comprehensive analysis of the effect of KGM on the quality and microstructure of HMMAs revealed that when the addition content of KGM was 3 g/100 g, HMMAs had the highest fibrous degree, and the fibrous structure displayed strong toughness, and formed a more consistent, continuous and dense structure. Consequently, HMMAs with 3 g/100 g KGM was chosen for study the mechanism of KGM controlling fibrous structure formation in HMMAs during the high-moisture extrusion process. 3 g/100 g KGM improved HMMAs' thermal stability and apparent viscosity. 3 g/100 g KGM promoted more covalent and non-covalent bonds formation, thereby improving the cross-linking degree of protein molecules. 3 g/100 g KGM promoted natural protein disintegration from high-to low-molecular-weight forms, mainly with protein subunits 30-40 kDa. In addition, 3 g/100 g KGM enhanced protein structure orderliness. This study offers valuable information for developing plant-based protein meat analogues that have rich fibrous structures through the addition of exogenous polysaccharides.

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