Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels

Abstract

In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification. Concerning the textural and microstructural features, the amount of KGM addition had positive correlation with the hardness and chewiness of each compound gel, however, too much KGM addition will cause the unstable internal structure of the PNPI/KGM compound gels (70:30 and 60:40). Furthermore, sensory results indicated that PNPI/KGM (80:20), PPI/KGM (80:20), SPI/KGM (80:20) had great potential to be considered as prototypes for novel plant‐based products, which generated the highest acceptance scores of 5.04, 5.94, and 5.36 in each group, respectively.

Plant Protein Heat-Induced Gels: Formation Mechanisms and Regulatory Strategies

“…In the third step, hydrogen bonds are regenerated between the aggregates during cooling, promoting protein cross-linkages to form a stable three-dimensional network [16]. Protein denaturation is a critical condition for protein gel formation [17]. This thermal gel formation mechanism also applies to most globulin gels.…”