水胶体已被证明有效改善鱼糜凝胶的质地,然而,它们在植物性海鲜类似物中的应用仍未得到充分开发。本研究旨在开发包含甲基纤维素(MC)的水胶体混合物,Curdlan口香糖(CG),和高酰基结冷胶(GG),以在由糙米和豌豆蛋白分离物制成的植物鱼饼(PBFC)中实现鱼糜状质地。研究表明,较高的MC浓度提高了蛋白粉的加热持油能力,而CG浓度增量降低了它。然而,尽管MC和GG水平发生变化,但加热的持水量保持稳定。掺入水解胶体提高PBFC水分含量,随着MC的增加,可表达的水分和油量减少,CG和GG浓度。PBFC硬度随着水胶体含量的增加而增加,并受温度的影响。而弹性不受影响。GG有助于在较高浓度的PBFC冷却过程中保持储能模量(G'),而对于MC则观察到相反的效果。分析,较高的MC浓度会降低蛋白质的消化率,而增加的GG浓度似乎增强了它。微结构分析证实了这些发现,在含有3.8%MC的PBFC中,蛋白质聚集体较多,在含有6%CG和3%GG的PBFC中,蛋白质聚集体较少。消费者评估表明,PBFC用1%MC配制,3%CG,和1.5%的GG与商业鱼糜豆腐鱼饼的弹性相匹配,尽管它的总体喜好得分略低。总之,这三种水解胶体的联合使用证明了增强PBFC的物理性质和改变蛋白质消化率的潜力,提供对创新植物性海鲜类似物开发的见解。
Hydrocolloids have proven effective in improving the texture of surimi gels, yet their application in plant-based seafood analogues remains underexplored. This study aimed to develop a hydrocolloid blend comprising methylcellulose (MC), curdlan gum (CG), and high-acyl gellan gum (GG) to achieve a surimi-like texture in plant-based fish cakes (PBFC) made from brown rice and pea protein isolates. The research showcased that higher MC concentration boosted protein powder\'s heated oil holding capacity, while CG concentration increments lowered it. However, heated water holding capacity remained stable despite changes in MC and GG levels. Incorporating hydrocolloids elevated PBFC moisture content, decreasing expressible moisture and oil amounts with rising MC, CG and GG concentrations. PBFC hardness increased with higher hydrocolloid levels and was influenced by temperature, while springiness remained unaffected. GG helped maintain storage modulus (G\') during PBFC cooling at higher concentrations, whereas the opposite effect was observed for MC. Analytically, higher MC concentrations reduced protein digestibility, while increased GG concentrations appeared to enhance it. Microstructural analysis corroborated these findings, with more protein aggregates in PBFC containing 3.8% MC and fewer in PBFCs with 6% CG and 3% GG. Consumer evaluations indicated that PBFC formulated with 1% MC, 3% CG, and 1.5% GG matched the springiness of commercial surimi-tofu fish cake, though it received slightly lower overall liking scores. In conclusion, the combined use of these three hydrocolloids demonstrated the potential to enhance the physical properties of PBFC and modify protein digestibility, offering insights into the development of innovative plant-based seafood analogues.