1. Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications.
- Author
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Xue, Zixi, Zhang, Minghao, Wang, Meiquan, Wang, Shengnan, Wang, Shumin, Wang, Peng, Li, Jun, and Liu, He
- Subjects
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SOY proteins , *TENSILE strength , *ADHESIVES , *POLYPHENOLS , *PLANT proteins , *PROTEIN structure - Abstract
[Display omitted] • A food adhesive with a dual network structure has been developed. • TPs bind to SPI through covalent and non-covalent bonding. • Adhesive exhibits best adhesion in plant protein meat with 5.0 % TPs. • Simple preparation method makes adhesive promising for the food applications. The study aimed to evaluate a food adhesive developed using tea polyphenols (TPs) with soybean protein isolate (SPI) to create a cohesive bond between soy protein gel and simulated fat. Upon the addition of 5.0 % TPs, significant increases in viscosity, thermal stability, and crystallinity were noted in adhesives, suggesting the formation of a cohesive network. Furthermore, TPs effectively enhanced adhesion strength, with the optimal addition being 5.0 %. This enhancement can be attributed to hydrogen bonding, hydrophobic and electrostatic interactions between TPs and SPI molecules. TPs induced a greater expansion of the protein structure, exposing numerous buried hydrophobic groups to a more hydrophilic and polar environment. However, excessive TPs were found to diminish adhesion strength. This can be attributed to enhanced reactions between TPs and SPI, where high molecular weight SPI-TPs cooperatively aggregate to form agglomerates that eventually precipitated, rendering the adhesive network inhomogeneous, less stable, and more prone to disruption. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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