Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations

The use of protein-polysaccharide complexes as fat substitutes to reduce fat and maintain fat functionality has received much attention in the food industry. In the present study, complex gels were developed using curdlan (CR) and potato protein (PP) for the potential of development as a solid fat analog. The effect of PP concentrations (1–6%) on the texture, water-holding capacity, freeze-thaw stability, and microstructure of the resultant curdlan-potato protein (CP) gel was investigated. The results showed that the texture properties of the gel with 3% PP were the most similar to those of pork backfat. The addition of PP contents had a pronounced enhancement in the water-holding capacity, and freeze-thaw stability tended to increase and subsequently decrease after 4% PP (p < 0.05). The low-field NMR confirmed the addition of PP improved the migration and tighter binding of water. The elastic modulus of CP gels increased initially before declining, reaching a maximum at a protein concentration of 3% and a minimum at 5%. The microstructure demonstrated a gradual aggregation and phase separation process of PP and CR, resulting in a strengthened skeleton network. These findings provide a reference for the development of a novel non-animal fat analog in the food industry.