Author:
Li Yanran,Jiang Ruisheng,Gao Yuzhe,Duan Yumin,Zhang Yifan,Zhu Minpeng,Xiao Zhigang
Abstract
At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20% to prepare RB-SPI plant-based simulated meat by the high moisture extrusion technique. RB-SPI plant-based simulated meat revealed greater polyphenol content and preferable antioxidant capacity (DPPH radical scavenging capacity, ABTS scavenging ability, and FRAP antioxidant capacity) compared to SPI plant-based simulated meat. The aromatic amino acids (tryptophan and tyrosine) of RB-SPI plant-based simulated meats tend to be masked first, and then the hydrophobic groups are exposed as RB content increases and the polarity of the surrounding environment increases due to the change in the disulfide conformation of RB-SPI plant-based simulated meats from a stable gauche–gauche–gauche conformation to a trans–gauche–trans conformation.
Funder
Shenyang Grain and Oil Deep Processing Key Laboratory
Liaoning Provincial Innovation Team for Higher Education on Efficient Transformation and Comprehensive Utilization of Grain and Oil
Liaoning Province “unveil the list to hang” special plan for scientific and technological research
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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