Abstract：
Connective tissue is an important component of meat products that provides support to animal muscles. Hydrogels are considered a promising alternative to connective tissues and simulate actual products by adjusting the gel texture and mouthfeel. This study used soybean protein isolate (SPI), corn starch (CS), konjac glucomannan (KGM), and seaweed powder (SP) as raw materials to examine the effect of different added SP and KGM concentrations on the gel texture. The G\' of the gel increased five-fold when the SP and KGM concentration was increased from 1 % to 3 %. The results of mechanical property tests showed that with the addition of SP, the gel hardness increased from 316.00 g to 1827.23 g and the tensile strength increased from 0.027 MPa to 0.089 MPa. Sensory evaluation showed that the samples with 2 % SP and KGM presented the highest overall acceptability score and the most significant similarity to real connective tissue. The connective tissue simulants exhibited excellent water-holding capacity (>90 %), significantly increasing their juiciness. SEM indicated that 2 % KGM addition improved gel network structure stability. The results demonstrate the potential of seaweed polysaccharide-derived hydrogels as connective tissue mimics. This provides a new strategy for the preparation of high mechanical strength hydrogels and lays the foundation for structural diversification of plant-based meat.
摘要：
结缔组织是肉类产品的重要组成部分，为动物肌肉提供支持。水凝胶被认为是结缔组织的有希望的替代品，并通过调节凝胶质地和口感来模拟实际产品。本研究使用大豆分离蛋白(SPI)，玉米淀粉（CS），魔芋葡甘聚糖(KGM),以海藻粉（SP）为原料，考核了分歧添加SP和KGM浓度对凝胶质构的影响。当SP和KGM浓度从1％增加到3％时，凝胶的G\'增加了五倍。力学性能测试结果表明,添加SP,凝胶硬度从316.00g增加到1827.23g，拉伸强度从0.027MPa增加到0.089MPa。感官评价显示,具有2%SP和KGM的样品呈现最高的总体可接受性得分和与真实结缔组织的最显著相似性。结缔组织模拟物表现出优异的保水能力（>90％），显着增加他们的多汁性。SEM表明2%KGM的加入提高了凝胶网络结构的稳定性。结果表明海藻多糖衍生的水凝胶作为结缔组织模拟物的潜力。这为高机械强度水凝胶的制备提供了新的策略,为植物基肉的结构多样化奠定了基础。
