Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein. (January 2022)

• Record Type: Journal Article
• Authors: Ran, Xinli; Lou, Xiaowei; Zheng, Haiqi; Gu, Qingyin; Yang, Hongshun
• Is Part Of: Innovative food science & emerging technologies. Volume 75(2022)
• Publication Date: 2022-01
• Subjects: Plant-based seafood analogue -- Konjac glucomannan -- Texture -- Viscoelasticity -- Microstructure -- Protein-polysaccharide interaction; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102910
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: Global fisheries pressure generates interest in sustainable seafood production and developing plant-based seafood. This study took fishball as an example of seafood products applying konjac glucomannan (KGM) in developing plant-based fishball (PFB) analogues mimicking the texture of fishball. Increasing KGM concentration (up to 8.0%) influenced texture and rheological properties of PFB progressively, where the hardness, chewiness, and gel strength of PFB were significantly enhanced. Decreased pH value (9.38 to 7.93) and increased α-helix, β-sheet, and helix/coil ratio (1.40 to 1.70%) validated a promotion of hydrogen bonds and ordered structures by KGM. The strengthened interaction strength and hydrogen bonds formed at -OH groups of KGM and amide linkage of soy protein could be responsible for textural improvement. A more compact and regular microstructure also validated a firmer texture in PFB with higher KGM levels. Besides, KGM (3.5–8.0%) significantly decreased instantaneous compliance J0 (101.3 × 10 −6 to 58.1 × 10 −6 Pa −1 ), indicating denser crosslinks and firmer structures. In conclusion, KGM improved the texture and viscoelasticity of PFB and had an excellent application value in developing plant-based seafood analogues. Highlights: Konjac glucomannan (KGM) combined with plant proteins serving as fishball analogue. KGM improved the gel strength of plant-based fishball (PFB) analogue progressively. Higher KGM addition promoted hydrogen bonds between KGM and plant proteins. Higher KGM addition helped the formation of more compact microstructure of PFB.