本研究旨在开发一种紧密复制牛肚质地和外观的产品。三种不同蛋白质(大豆分离蛋白(SPI),豌豆分离蛋白(PPI),和乳清分离蛋白(WPI))在不同的蛋白质水平和加工条件下(加热(90°C,1小时),然后冷却(4°C,12h)和加热(90°C,1h),然后进行冷冻(-18°C,12h))的魔芋葡甘露聚糖(KGM)进行了分析。通过检查它们在质地方面与真实牛肚的相似性,筛选了模拟牛肚的最佳配方。颜色,和感官体验。还对筛选的制剂进行初步机理研究。结果表明,三种蛋白均不同程度地改善了凝胶的质构特性。在相同浓度下,KGM/WPI复合凝胶的硬度和咀嚼性显著高于其他两种KGM/蛋白质复合凝胶,其中,通过添加8%WPI和5%KGM加热冷冻(FWK4)获得的复合凝胶的最大硬度和咀嚼度分别为4338.07g和2313.76,所有复合凝胶的弹性差异都很小。此外,蛋白质的添加增加了混合凝胶的白度,其中WPI对复合凝胶的白度具有最显著的影响(随着WPI的浓度从0增加到10%,白度从30.25增加到62.80)。冷冻增加了复合凝胶的硬度和咀嚼性,但降低凝胶的弹性和白度。聚类分析表明,通过加热冷却8%WPI和5%KGM(WK4)获得的复合凝胶在咀嚼性和白度方面与真正的牛肚非常相似,WK4的颜色感官得分最高,组织形态学,触感,味道,和气味。组织形态方面的可接受性评分达到4.3。同时,WK4的表征结果表明在凝胶网络中存在大的接合区域。傅里叶变换红外光谱(FTIR)分析,X射线衍射,分子间力的贡献表明,WPI的掺入促进了整体相互作用,疏水相互作用和二硫键在WK4复合凝胶体系中起着关键作用。此外,扫描电子显微镜(SEM)也显示,WPI和魔芋葡聚糖的组合导致更紧凑的凝胶结构。本研究为仿生牛肚加工领域的发展提供了参考。
This study aimed to develop a product that closely replicates the texture and appearance of tripe. The effect of three different proteins (soy protein isolate (SPI), pea protein isolate (PPI), and whey protein isolate (WPI)) at different protein levels and processing conditions (heating (90 °C, 1 h) followed by cooling (4 °C, 12 h) and heating (90 °C, 1h) followed by freezing (-18 °C, 12 h)) of konjac glucomannan (KGM) was analyzed. The optimal formulations for simulating tripe were screened by examining their similarity to real tripe in terms of texture, color, and sensory experience. The screened formulations were also subjected to a preliminary mechanistic investigation. The results show that all three proteins improved the gel\'s textural properties to varying degrees. At the same concentration, the hardness and chewiness of the KGM/WPI composite gel were significantly higher than those of the other two KGM/protein composite gels, among which the composite gel obtained by adding 8% WPI and 5% KGM heating-frozen (FWK4) had the greatest hardness and chewiness of 4338.07 g and 2313.76, respectively, and the springiness differences in all of the composite gels were small. In addition, the addition of protein increased the whiteness of the hybrid gels, with WPI having the most significant effect on the whiteness of the composite gels (whiteness increased from 30.25 to 62.80 as the concentration of WPI increased from 0 to 10%). Freezing increased composite gel hardness and chewiness, but reduced gel springiness and whiteness. Cluster analysis showed that the composite gel obtained by heating-cooling 8% WPI and 5% KGM (WK4) was very similar to the real tripe in terms of chewiness and whiteness, and WK4 had the highest sensory scores for color, tissue morphology, tactile sensation, taste, and odor. The acceptability score in terms of tissue morphology reached 4.3. Meanwhile, the characterization results of WK4 indicate the presence of large junction areas in the gel network. Fourier transform infrared spectroscopy (FTIR) analysis, X-ray diffraction, and intermolecular force contributions indicated that the incorporation of WPI promoted integral interactions, and that hydrophobic interactions and disulfide bonding played a key role in the WK4 composite gel system. Moreover, scanning electron microscopy (SEM) also showed that the combination of WPI and konjac glucan resulted in a more compact gel structure. This study is informative for the development of the field of bionic tripe processing.