Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

Zixi Xue; Minghao Zhang; Meiquan Wang; Shengnan Wang; Shumin Wang; Peng Wang; Jun Li; He Liu

doi:10.1016/j.foodchem.2024.139643

Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications

Food Chem. 2024 May 15:453:139643. doi: 10.1016/j.foodchem.2024.139643. Online ahead of print.

Authors

Zixi Xue¹, Minghao Zhang¹, Meiquan Wang¹, Shengnan Wang², Shumin Wang³, Peng Wang³, Jun Li³, He Liu³

Affiliations

¹ College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
² College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China. Electronic address: wsnname@163.com.
³ College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Jinzhou 121013, China.

PMID: 38761734
DOI: 10.1016/j.foodchem.2024.139643

Abstract

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.

Keywords: Food adhesives; Plant protein meat; Soybean protein isolate; Tea polyphenol.