Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 240 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037345

Gel properties of animal and plant dual-protein mincemeat

  • JING Lin ,
  • DU Yuming ,
  • ZHAO Yi ,
  • HE Rui ,
  • DENG Liling ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System,Chongqing Medical and Pharmaceutical College, Chongqing 401331, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400716, China)

Received date: 2023-09-11

  Revised date: 2024-01-12

  Online published: 2024-11-28

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Abstract

Due to its exceptional nutritional value and novel taste profile, animal and plant dual-protein food has garnered considerable attention in the research community.In this study, hydroxypropyl distarch phosphate (HDP), hydrocolloid (konjac gum to carrageenan mass ratio of 1∶1), and glutamine transaminase (TG), as single and combined additives, were added into the dual-protein mincemeat.The effect of these additives was evaluated through the assessment of binding properties, texture properties, rheological properties, changes in secondary protein structure, microenvironment alterations of specific amino acid groups, analysis of intermolecular forces, and microstructural observations.A control group without additives was employed for purposes of comparison.The findings revealed that the inclusion of HDP and hydrocolloid could enrich the rough and porous network structure of the dual-protein mincemeat gel, and TG could facilitate the formation of denser and more regular pore structures through cross-linking.The individual and combined addition of the three additives led to increased G′ and decreased tanδ values, enhancing the elasticity and texture properties of the gels.Moreover, these additives improved the water and oil retention capacities of the dual-protein gels to varying degrees, with the combined addition demonstrating the most significant effect (P<0.05).Infrared and Raman spectrum analysis indicated that each additive could promote the exposure of hydrophobic groups in the protein side chain to different extents, facilitating interactions between substances and the formation of a three-dimensional gel network and increased content of secondary ordered structure of protein, thereby improving the structural stability of the dual-protein system.Furthermore, the addition of all aforementioned substances generally reduced the content of ionic bonds while increasing the content of hydrogen bonds and disulfide bonds in the dual-protein gel system.It enhanced hydrophobic interaction, promoted cohesion between the two proteins, and enhanced product quality.In conclusion, the separate and combined addition of HDP, hydrocolloid, and TG could effectively enhance the structure and properties of the dual-protein mincemeat gel, with the combined addition form demonstrating the most significant improvement (P<0.05).These findings provide valuable theoretical reference for the development of animal and plant dual-protein meat products.

Key words： animal and plant dual-protein; chicken; soybean protein; hydrocolloid; glutamine transaminase; hydroxypropyl distarch phosphate

Cite this article

JING Lin , DU Yuming , ZHAO Yi , HE Rui , DENG Liling , ZHONG Geng . Gel properties of animal and plant dual-protein mincemeat[J]. Food and Fermentation Industries, 2024 , 50(21) : 240 -248 . DOI: 10.13995/j.cnki.11-1802/ts.037345

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