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Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty

文献类型： 外文期刊

作者： Chen, Ying 1 ; Zhang, Lin 1 ; Wang, Weifei 2 ;

作者机构： 1.Xihua Univ, Sch Food & Bioengn, Chengdu 610039, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China

关键词： Meat analog; Epigallocatechin-3-gallate; Emulsion; Quality characteristic

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 228 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of soy protein isolate (SPI)-epigallocathin-3-gallate (EGCG) non-covalent complex stabilized emulsion as a fat replacer on the quality of plant-based patties. Results indicated that the non-covalent binding between SPI and EGCG was driven by hydrogen bonding and hydrophobic interactions, altering the spatial structure and surface hydrophobicity of SPI. Compared to SPI alone, SPI-EGCG complexstabilized emulsion showed larger psizes and lower stability because of reduced interfacial activities. When incorporated into patties, EGCG loaded at the emulsion interface improved the water holding capacity and oxidative stability of products, but exhibited weaker gel-strengthening effects compared to free EGCG. Rheological results confirmed that differences in the macroscopic phase behavior of plant-based patties may be attributed to divergent protein network development caused by distinct crosslinking-promoting mechanisms between interfacial-loaded EGCG and free EGCG. These findings highlight the dual function of EGCG as an antioxidant and protein crosslinker, and provide a reference for balancing the texture, oxidation stability and processing performance of meat analogs.

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