Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels

Wenbo Hou; Wenbo Hou; Wenbo Hou; Jie Long; Jie Long; Jie Long; Yufei Hua; Yufei Hua; Yufei Hua; Yeming Chen; Yeming Chen; Yeming Chen; Xiangzhen Kong; Xiangzhen Kong; Xiangzhen Kong; Caimeng Zhang; Caimeng Zhang; Caimeng Zhang; Xingfei Li; Xingfei Li; Xingfei Li

doi:10.3389/fnut.2022.1053469

Frontiers in Nutrition (Nov 2022)

Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels

Wenbo Hou,
Wenbo Hou,
Wenbo Hou,
Jie Long,
Jie Long,
Jie Long,
Yufei Hua,
Yufei Hua,
Yufei Hua,
Yeming Chen,
Yeming Chen,
Yeming Chen,
Xiangzhen Kong,
Xiangzhen Kong,
Xiangzhen Kong,
Caimeng Zhang,
Caimeng Zhang,
Caimeng Zhang,
Xingfei Li,
Xingfei Li,
Xingfei Li

Affiliations

Wenbo Hou: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Wenbo Hou: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Wenbo Hou: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
Jie Long: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Jie Long: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Jie Long: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
Yufei Hua: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Yufei Hua: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Yufei Hua: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
Yeming Chen: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Yeming Chen: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Yeming Chen: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
Xiangzhen Kong: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Xiangzhen Kong: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Xiangzhen Kong: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
Caimeng Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Caimeng Zhang: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Caimeng Zhang: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
Xingfei Li: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Xingfei Li: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Xingfei Li: Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China

DOI: https://doi.org/10.3389/fnut.2022.1053469
Journal volume & issue: Vol. 9

Abstract

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The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) and sunflower seed oil. The effect of polysaccharide concentration on the texture, rheological property, microstructure, and water holding capacity of the mixed emulsion gels were investigated. Rheological results showed that the presence of polysaccharides enhanced the hardness, storage modulus and resistance against deformation of emulsion gel, where PPI/κC system exhibited superior hardness with a similar level of pig back fat, due to the self-gelation behavior of κC. CLSM and SEM results showed that the presence of κC, HA, and KGM broke the uniform structure of gel network and formed irregular, threadlike, and oval shaped inclusions respectively, resulting in the broken and coalescence of oil droplets. The α-helix content of emulsion gels decreased, while β-sheet, β-turn and random coils slightly increased due to the unfolding of protein during gel formation. This study may offer a valuable strategy for the development of solid fat mimetic with the characteristics closing to the pig back fat.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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