Abstract
This study investigates the impact of four polysaccharides on enzyme-modified soybean protein concentrate (ESPC) within a high-water extrusion environment. Optimal texture and fibrous structure were achieved with 1% konjac glucomannan (KGM), 2% carrageenan (CA), 3% sodium alginate (SA), and 6% wheat starch (WS), respectively. These findings align with both macroscopic and microscopic observations. Structural analyses revealed that the presence of polysaccharides facilitated the formation of β-sheet structures, increased S–S bond content, and enhanced the ordered structure of ESPC. Water distribution and thermal property tests indicated that these polysaccharides improved water-holding capacity and mitigated the degradation rate of ESPC. In vitro digestion experiments demonstrated a 9.3% decrease in the digestibility of ESPC-CA compared to ESPC. This reduction could be attributed to electrostatic attraction between the protein and polysaccharide, creating a physical barrier that hindered the digestive process. This study provides insights into the influence of four polysaccharides on ESPC within a high-moisture extrusion environment. The information derived from this research holds potential significance for the development of high-quality plant-based meat analogs.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.
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Acknowledgements
The authors express their gratitude to Mr. **chuan Xu for revising this thesis. Additionally, they extend thanks to Shunqin Li and **aoyuan Geng for their assistance with essay formatting and sentence grammar.
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This work was supported by the National Natural Science Foundation of China (No. 32172169).
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Yu Zhao: investigation, methodology, writing—original draft; Wenjie Sui: methodology; **gxin Zhang: data curation; Tao Wu: validation; Rui Liu: validation; **chuan Xu: writing—review and editing; Min Zhang: funding acquisition, conceptualization, supervision.
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Zhao, Y., Sui, W., Zhang, J. et al. Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03492-z
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DOI: https://doi.org/10.1007/s11947-024-03492-z