Development of Flammulina velutipes-based meat analogs with tunable physicochemical, structural, and sensory properties
Author:
Zou Yuan1, Yang Cong1, Wang Na2, Zheng Qian-Wang1, Ye Zhi-Wei1, Wei Tao1, Zhong Jing-Ru2, Guo Li-Qiong1, Lin Jun-Fang1
Affiliation:
1. Department of Bioengineering , College of Food Science, South China Agricultural University , Guangzhou 510642 , China 2. Guangzhou Alchemy Biotechnology Co. , Guangzhou 510760 , China
Abstract
Abstract
In this work, Flammulina velutipes was used as a novel protein and fibrous structure source to prepare animal-free patties, and transglutaminase (TGase) was added to improve their functional properties. The results showed that the addition of mushroom increased the gel strength, texture profile, and sensory property of animal-free patties. However, the presence of mushroom made the microstructure of patty become loose, with large holes. Interestingly, TGase (6–8 U/g) significantly decreased the size of holes in microstructure and induced to form a uniform and compact microstructure. Because TGase decreased the content of free amino acid group and soluble protein, and induced the formation of new protein polymers with high molecular weight in SDS-PAGE results. The covalent cross-linking catalyzed by TGase helped to form a stronger gel matrix in patty, leading to the formation of patty with higher hardness, adhesiveness, chewiness, water holding capacity, and sensory scores.
Funder
the Guangdong Basic and Applied Basic Research Foundation the National Natural Science Foundation of China Guangdong Province Agriculture Research Project & Agricultural Technique Promotion Project Key Area Research & Development Program of Guangdong Province National Natural Science Foundation of China
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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