Jong Hyeon Han,Dong Hyun Keum,Vahinika Kothuri,Yea-Ji Kim,Hyuk Cheol Kwon,Do Hyun Kim,Hyun Su Jung,Sung Gu Han
Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.
Plant-based meat analogs produced via the extrusion process still face challenges in replicating the textural attributes of real meat. This study aimed to investigate the effects of different charged polysaccharides, including anionic gellan gum (GG), neutral konjac glucomannan (KG), and cationic chitosan (CH), as well as their combinations (50:50 ratios) on the textural, rheological, and structural properties of camellia oleosomes-integrated meat analogs. Results showed that oleosomes mainly acted as active fillers within the interstitial spaces of textured proteins, transforming porous matrices into oleosome-embedded protein structures, which contributed to enhanced elastic properties. Furthermore, the incorporation of GG into the oleosome-protein matrices led to the formation of irregularly shaped pores and a sparse gel structure. In contrast, CH contributed to the development of a highly interconnected gel network, which not only immobilized water molecules but also enhanced the hardness from 7.01 N to 13.24 N and structure recovery ability from 65.78 % to 84.10 %. Furthermore, it was found that the sequential addition of CH/GG produced synergistic effects that enabled the meat analogs to develop a robust network with more connection zones and smaller pore sizes compared to CH/KG or GG/KG meat analogs. Lissajous-Bowditch data further revealed that GG/KG combination produced a more flexible gel structure that readily underwent erratic and abrupt deformations at ≤100 % strain amplitude. In contrast, CH/KG and CH/GG meat analogs demonstrated greater structural elasticity and resistance to large deformations (≤400 %), which was attributed to the slow relaxation behavior of their rigid, interconnected double-network structures composed of two interpenetrating polymer networks: a protein-polysaccharide network and a polysaccharide-polysaccharide network.
危险品化学品经营许可证（带存储）