结冷胶
葡甘露聚糖
咀嚼度
纤维
复合数
微观结构
水分
化学
含水量
软骨
自愈水凝胶
刺槐豆胶
纳米纤维
生物医学工程
复合材料
材料科学
食品科学
黄原胶
流变学
高分子化学
医学
解剖
岩土工程
工程类
作者
Jiyu Yang,Sijia Zhu,Weiwen Ren,Hongshan Liang,Bin Li,Jing Li
标识
DOI:10.1016/j.foodres.2024.114329
摘要
The utilization of non-animal-derived materials to imitate cartilage is critical for the advancement of plant-based simulated meat. In this study, gellan gum (GG), konjac glucomannan (KGM), and wheat fiber (WF) were used to construct hydrogel, and the mechanical strength, water properties, and microstructure were regulated by constructing Ca2+ cross-links and moisture control. The hardness, chewiness, resilience, shear force, and shear energy of the Ca2+ cross-linked samples were significantly improved. Extrusion dehydration further changes the related mechanical properties of the hydrogel and results in a tighter microstructure. The findings suggest that the establishment of Ca2+ cross-links and water regulation are efficacious techniques for modifying the texture of the GG/KGM/WF composite hydrogel. Correlation analysis and sensory evaluation showed that the test indexes and sensory scores of the samples with Ca2+ crosslinking and 80 % moisture content were similar to chicken breast cartilage, and the samples with Ca2+ crosslinking and 70 % moisture content were similar to pig crescent bone. This study presents a framework for designing edible cartilage simulators using polysaccharide hydrogels, with implications for enhancing the resemblance of plant-based meat products to real meat and expanding the range of vegetarian offerings available.
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