Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics. (30th June 2022)

• Record Type: Journal Article
• Authors: Jiang, Ruisheng; Xiao, Zhigang; Huo, Jinjie; Wang, Haiguan; Li, Hang; Su, Shuang; Duan, Yumin; Gao, Yuzhe
• Is Part Of: Food chemistry. Volume 380(2022)
• Publication Date: 2022-06-30
• Subjects: Rice bran -- Simulated meat -- Texture -- Tensile force -- Thermal stability -- Chemical cross-linking force -- Secondary structure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131842
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Rice bran (RB) was added to prepare plant-based simulated meat. Adding RB expanded the internal reticular pores by enhancing hydrogen bond (HB). The reduction of intermolecular hydrogen bonds increased the tensile force. The interaction of HB and hydrophobic interaction (HI) increased tensile force. The interaction of HB, HI and disulfide bond decreased hardness. Abstract: Rice Bran ( RB ) was added to soybean protein isolate ( SPI ) at 0%, 5%, 10%, 15% and 20% as addition to produce simulated meat by high moisture extrusion, and the apparent properties and structural characteristics of RB-SPI simulated meat were studied. The addition of 10% RB weakened the interaction among hydrogen bond ( HB ), hydrophobic bond ( HI ) and disulfide bond ( DB ), further increasing the hardness of simulated meat. Meanwhile, it decreased the content of intermolecular hydrogen bonding and enhanced the interaction between HI and HB, resulted in an increased tension. Adding 5% RB weakened the interaction between HB, HI and DB, decreased the content of random coils in the secondary structure, but strengthened the DB and ultimately increased the thermal stability of simulated meat.