Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

Xue, Zixi; Zhang, Minghao; Wang, Meiquan; Wang, Shengnan; Wang, Shumin; Wang, Peng; Li, Jun; Liu, He

doi:10.1016/j.foodchem.2024.139643

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139643

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Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

Zixi Xue,

Minghao Zhang,

Meiquan Wang

et al.

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Cited by 3 publications

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Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior

Li,

Zheng,

Xiong

et al. 2025

Food Chemistry

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Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior

Li,

Zheng,

Xiong

et al. 2025

Food Chemistry

View full text Add to dashboard Cite

Functional characterization of a novel lipoxygenase from Aliikangiella coralliicola for natural modification on gelation of soy protein isolate

Yang,

Chi,

et al. 2024

LWT

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Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development

Sun,

Liu,

et al. 2024

Int J of Food Sci Tech

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SummaryThe growing recognition of environmental conservation and human well‐being has led to a surge in the advancement of plant‐based meat. These meat alternatives are similar to animal meat products regarding texture, flavour, shape, and other characteristics. These products consist of three main components: plant tissue proteins, fat mimetics, and plant‐based glues that act as binders. Since meat substitutes are subjected to high temperatures and pressures or refrigeration, the junction between the tissue proteins and fat mimetics is prone to cracking, necessitating the development of adhesives with excellent bonding characteristics. The physicochemical properties and functional applications of plant glues are currently attracting significant research attention. Plant‐based glues are essentially gels derived from substances such as proteins, polysaccharides, or various compounds. This article summarised the basic principles of gel formation, focusing on acid‐, salt‐, heat‐, and enzyme‐induced gel formation pathways, as well as the role of pH adjustment and enzyme or salt ion addition in improving their functional properties. Optimal conditions can enhance the adhesive properties of plant‐based glues. This article reviewed the types, gelation mechanisms, influencing factors, and challenges of plant‐based glues to provide a theoretical basis for research on their application potential.

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Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

Cited by 3 publications

References 52 publications

Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior

Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior

Functional characterization of a novel lipoxygenase from Aliikangiella coralliicola for natural modification on gelation of soy protein isolate

Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development

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