Effect of transglutaminase-catalyzed crosslinking behavior on the quality characteristics of plant-based burger patties: A comparative study with methylcellulose
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
3.Guangdong Youmei Inst Intelligent Biomfg, Foshan 528225, Peoples R China
关键词： Transglutaminase; Methylcellulose; Plant-based burger patties; Quality characteristics; In vitro digestion
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： 2023 年 428 卷
页码：
收录情况： SCI
摘要： Transglutaminase (TGase) is gaining increasing recognition as a novel and healthier bio-binder for meat analogs. This work focused on the TGase-induced crosslinking behaviors, and then evaluated the difference in quality characteristics (Texture, water distribution, cooking properties, volatile flavor and protein digestibility) of peanut protein-based burger patties treated with TGase and traditional binder (methylcellulose, MC). TGasecatalyzed crosslinking, enabling amino acids to participate in the formation of covalent bonds rather than non-covalent bonds, and promoted the formation of protein aggregates and dense gel networks by changing the protein structure, ultimately improving the quality characteristics of burger patties. Compared with the TGase treatment, MC-treated burger patties showed a greater texture parameter, lower cooking loss, higher flavor retention but a lower degree of digestibility. The findings will contribute to a better understanding of the roles of TGase and traditional binders in plant-based meat analogs.
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