Research On The Construction Of Composite Coacervate Gel System Based On Soybean Protein-chitosan-dietary Fibe

With the improvement of people’s living standard,our country pays more and more attention to the sustainable development of food processing.As a healthy green product,artificial meat is widely loved by the public and has gradually become a research hotspot.In this pap,soybean protein isolate,chitosan and dietary fiber are selected as experimental materials.Through the electrostatic interaction of soybean protein,chitosan and dietary fiber under certain conditions,composite gel is formed,and the influence of formation conditions on the physical properties and flavor release of gel is explored,in order to provide a theoretical basis for the application of protein-polysaccharide system as artificial meat.1.Soybean protein isolate(SPI)and chitosan(CS)were used as experimental material to prepare SPI-CS composite gel,p H,heat treatment and centrifugal treatment as variables.We used zeta-potential,turbidity titration,formation rate,infrared spectrum,rheology,texture and scanning electron microscope(FTIR)as characterization methods to explore the formation mechanism of SPI-CS composite gels.The differences in rheological properties and texture properties of SPI-CS composite gels formed under different conditions were also discussed.At last,we observe the microstructure of SPI-CS composite gel.The results suggested that at p H 6.8,7.3,and 7.8,SPI and CS form water-insoluble composite condensate,and then SPI-CS composite gel can be formed by heat treatment.The p H and heat treatment temperature would change the microstructure of the composite gel.Contains less moisture of this system before heat treatment,which helped to form a dense gel structure.The higher temperature could enhance the texture properties of the gel to a certain extent,the greater p H was to weaken it.2.Three elements complex gel of soybean protein isolate-chitosan-dietary fiber was prepared from soybean protein isolate(SPI),chitosan(CS)and dietary fiber(DF).Three dietary fibers including citrus dietary fiber(CDF),apple dietary fiber(ADF)and oat dietary fiber(ODF)were added into the protein-polysaccharide gel system respectively.To investigate the effects of different dietary fibers on cold-set(transglutaminase)and hot-set(90℃ heating)the properties of SPI-CS composite gel.The addition of dietary fiber was conducive to the enhancement of the texture properties of the cold-set SPI-CS composite gel,and the effect on the water holding capacity and gel strength of SPI-CS composite gel was not obvious.Among the three dietary fibers tested,only when the content of CDF reaches 0.3%can further the characteristic of plural gel obviously,while ADF could significantly improve the strength of SPI-CS composite gel by 4.16-44.80%.On the contrary,ODF would weaken the strength and hardness of composite gel and reduce it to 31.11% and 39.31% of the blank group.3.Soybean protein isolate(SPI)and chitosan(CS)were used as raw materials to prepare soybean protein isolate-chitosan composite gel,adding citrus dietary fiber(CDF)and apple dietary fiber(ADF)respectively to construct soybean protein isolate-chitosan dietary fiber terpolymer gel system to explore the embedding rule of different concentrations of beef essential oil,and the effects of different processing methods on the texture characteristics and sensory evaluation after the inclusion of beef essential oil,which aims to provide theoretical guidance for the application of soybean protein-chitosan-dietary fiber terpolymer gel system in the inclusion of beef essential oil.The results show that,with the increasing concentration of beef essential oil,the embedding rate in the blank group fluctuated within 68%±0.03,however,under the same conditions,the embedding rate of the fiber group(79%± 0.09)was significantly higher than that of the blank group;the sensory scores on the purity,odor and the intensity of the aroma of beef are basically the same after the apple fibers and citrus fibers were treated in different ways of processing.Compared with frying and baking,the aroma and quality of beef decreases more slowly,more suitable for storage.