Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy

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

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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