Abstract：
Polysaccharides are widely used to improve the quality of plant-based meat analogue (PMA). In this study, four kinds of konjac glucomannan (KG) with different deacetylation degrees (DD) were prepared, namely KG1 (native KG, DD = 0.00 %), KG2 (DD = 41.40 %), KG3 (DD = 80.01 %) and KG4 (DD = 89.07 %), and their effects on the quality of PMA were studied. Results manifested that KG3 improved the hardness (from 3017.16 g to 3307.16 g) and protein digestibility (from 49.65 % to 53.01 %) of PMA without reducing the P21, KG2 and KG4 were less effective than KG3, while KG1 led to a significant decline in the hardness and protein digestibility of PMA. The rheological properties and intermolecular force analysis showed that the partially deacetylated KG was more conducive to improving the G\' of the protein system during heating and the proportion of covalent bonds in PMA. These findings suggested that partially deacetylated KG was more promising than native or highly deacetylated KG in PMA. Furthermore, scanning electron microscopy revealed that the morphology of KG gradually changed from fine filaments, to coarse filaments, short filaments and granules as DD increased. This study provides a theoretical basis for the application of partially deacetylated KG in PMA.
摘要：
多糖广泛用于改善基于植物的肉类似物（PMA）的质量。在这项研究中,制备了四种不同脱乙酰度(DD)的魔芋葡甘聚糖(KG),即KG1(原生KG，DD=0.00%)，KG2(DD=41.40%),KG3（DD=80.01%）和KG4（DD=89.07%），研究了它们对PMA质量的影响。结果表明，KG3在不降低P21的情况下提高了PMA的硬度（从3017.16g提高到3307.16g）和蛋白质消化率（从49.65％提高到53.01％），KG2和KG4的效果不如KG3，而KG1导致PMA的硬度和蛋白质消化率显着下降。流变学性质和分子间力分析表明，部分脱乙酰KG更有利于提高加热过程中蛋白质体系的G\'和PMA中共价键的比例。这些发现表明，在PMA中，部分脱乙酰的KG比天然或高度脱乙酰的KG更有前途。此外，扫描电镜显示，KG的形态从细丝逐渐改变，粗丝，短丝和颗粒随DD增加。本研究为部分脱乙酰KG在PMA中的应用提供了理论依据。
