Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type
文献类型： 外文期刊
作者： Chen, Ying 1 ; Lan, Dongming 1 ; Wang, Weifei 2 ; Zhang, Weiqian 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Dept Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
关键词： Acylglycerol; Emulsion; Plant-based patty; Quality characteristic
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 252 卷
页码：
收录情况： SCI
摘要： The emulsion (O/W) may be used as a fat replacer to develop healthier meat analogs. The purpose of this work was to evaluate the effects of oil incorporation methods (direct oil addition and emulsion addition) and oil types [triacylglycerol (TAG) and diacylglycerol (DAG)] on the quality characteristics of peanut protein-based patties crosslinked by transglutaminase (TGase). The patties formulated with emulsions showed larger texture parameters (springiness, cohesiveness and gumminess), lower cooking loss and higher acceptability compared with directly adding oil. The rheological results confirmed that the presence of emulsions strengthened the gel structure in patties, which allowed the patties containing emulsions to stabilize free water. Whereas, TAG-based emulsion was more effective than DAG-based emulsion in improving quality of products, possibly because the competitive adsorption at oil-water interface of DAG reduced the crosslinking between the interfacial protein and adjacent protein molecules. This study revealed the relationship between the acylglycerol type in emulsion and the patty quality, providing a reference for the development of plant-based patties.
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