Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat
To enhance the taste of simulated fat and improve its practicability in food processing, simulated fat was prepared using soybean protein isolate, konjac flour, and soybean oil as the main raw materials in this study. The effects of the Pleurotus eryngii powder on the physicochemical properties of t...
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The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040220 |
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| author | Yuchen GUO Yuan ZHAO Linfan SHI Zhongyang REN Wuyin WENG |
| author_facet | Yuchen GUO Yuan ZHAO Linfan SHI Zhongyang REN Wuyin WENG |
| author_sort | Yuchen GUO |
| collection | DOAJ |
| description | To enhance the taste of simulated fat and improve its practicability in food processing, simulated fat was prepared using soybean protein isolate, konjac flour, and soybean oil as the main raw materials in this study. The effects of the Pleurotus eryngii powder on the physicochemical properties of the simulated fat was investigated by measuring the texture, thermal stability and microstructure of simulated fat and other physicochemical properties. Additionally, the effect of the simulated fat on the quality of surimi products was investigated. The results showed that the simulated fat with 1.0% of P. eryngii powder exhibited the highest hardness, gel strength and melting temperature, namely 533.97 g, 128.71 g·mm and 147.78 ℃, respectively. As the amount of P. eryngii powder increased, the L* value of the simulated fat decreased, whereas the a* and b* values increased. The simulated fat with no more than 1.0% of P. eryngii powder contains evenly distributed small oil droplets and had a dense network structure. Surimi products indicated the highest hardness and sensory scores when 50% the simulated fat was used to replace lard. Therefore, adding 1.0% of P. eryngii powder can improve the texture properties and thermal stability of the simulated fat, thus the enabling it to improve the quality of surimi products. |
| format | Article |
| id | doaj-art-b0ad36f8aead4e98b2895b08272814db |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-b0ad36f8aead4e98b2895b08272814db2025-08-20T02:14:31ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-03-014651710.13386/j.issn1002-0306.20240402202024040220-5Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated FatYuchen GUO0Yuan ZHAO1Linfan SHI2Zhongyang REN3Wuyin WENG4College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaTo enhance the taste of simulated fat and improve its practicability in food processing, simulated fat was prepared using soybean protein isolate, konjac flour, and soybean oil as the main raw materials in this study. The effects of the Pleurotus eryngii powder on the physicochemical properties of the simulated fat was investigated by measuring the texture, thermal stability and microstructure of simulated fat and other physicochemical properties. Additionally, the effect of the simulated fat on the quality of surimi products was investigated. The results showed that the simulated fat with 1.0% of P. eryngii powder exhibited the highest hardness, gel strength and melting temperature, namely 533.97 g, 128.71 g·mm and 147.78 ℃, respectively. As the amount of P. eryngii powder increased, the L* value of the simulated fat decreased, whereas the a* and b* values increased. The simulated fat with no more than 1.0% of P. eryngii powder contains evenly distributed small oil droplets and had a dense network structure. Surimi products indicated the highest hardness and sensory scores when 50% the simulated fat was used to replace lard. Therefore, adding 1.0% of P. eryngii powder can improve the texture properties and thermal stability of the simulated fat, thus the enabling it to improve the quality of surimi products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040220pleurotus eryngii powdersimulated fatgel propertysurimi gel |
| spellingShingle | Yuchen GUO Yuan ZHAO Linfan SHI Zhongyang REN Wuyin WENG Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat Shipin gongye ke-ji pleurotus eryngii powder simulated fat gel property surimi gel |
| title | Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat |
| title_full | Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat |
| title_fullStr | Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat |
| title_full_unstemmed | Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat |
| title_short | Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat |
| title_sort | effect of adding pleurotus eryngii powder on physicochemical properties of soybean protein isolate konjac flour based simulated fat |
| topic | pleurotus eryngii powder simulated fat gel property surimi gel |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040220 |
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