Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase
In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp. This study aimed to enhance the texture of vegetarian shrimp by using various commercial plant...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324001017 |
| _version_ | 1797272397451100160 |
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| author | Shu-Hsien Tsai Chih-Hsuan Fan Cheng-Pei Chung Hsin-Wei Lin Ming-Yi Lee |
| author_facet | Shu-Hsien Tsai Chih-Hsuan Fan Cheng-Pei Chung Hsin-Wei Lin Ming-Yi Lee |
| author_sort | Shu-Hsien Tsai |
| collection | DOAJ |
| description | In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp. This study aimed to enhance the texture of vegetarian shrimp by using various commercial plant proteins (soy, pea, Cyanobacteria, and wheat protein) combined with different transglutaminase (TGase) concentrations (0.1% and 0.5%). These were tested under specific temperatures (25 °C and 50 °C) and incubation periods (20 and 60 min) to establish a correlation between protein profiles and food texture. For comparison, three types of frozen shrimp (grass shrimp, prawn, and lobster) were used as benchmarks. The protein profiles and scanning electron microscope images of these frozen shrimps showed minor differences. The plant proteins profiles and textures were notably influenced by the varied TGase concentrations, temperatures, and incubation times. Moreover, when TGase was added, both soy and pea proteins achieved a texture akin to that of frozen lobster. Incorporating 0.5% TGase into soy and pea proteins resulted in vegetarian shrimp that closely resembled lobster in both protein profile and texture. Additionally, experimental data suggested that using Cyanobacteria and wheat proteins could enhance the flavor and springiness of the food. Overall, this study may serve as a valuable reference for the preparation of vegetarian shrimp. |
| first_indexed | 2024-03-07T14:27:45Z |
| format | Article |
| id | doaj.art-11a4c07d9110472d88f13049941fd559 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-07T14:27:45Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-11a4c07d9110472d88f13049941fd5592024-03-06T05:28:43ZengElsevierJournal of Agriculture and Food Research2666-15432024-06-0116101064Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminaseShu-Hsien Tsai0Chih-Hsuan Fan1Cheng-Pei Chung2Hsin-Wei Lin3Ming-Yi Lee4Industrial Technology Research Institute, Hsinchu, 31057, TaiwanIndustrial Technology Research Institute, Hsinchu, 31057, TaiwanDepartment of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan; Graduate Institute of Health Industry Technology, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan; Research Center for Food and Cosmetic Safety, Chang Gung University of Science and Technology, Taoyuan, 33303, TaiwanGraduate Institute of Health Industry Technology, Chang Gung University of Science and Technology, Taoyuan, 33303, TaiwanDepartment of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan; Graduate Institute of Health Industry Technology, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan; Research Center for Chinese Herbal Medicine, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan; Corresponding author. Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, 33303, Taiwan.In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp. This study aimed to enhance the texture of vegetarian shrimp by using various commercial plant proteins (soy, pea, Cyanobacteria, and wheat protein) combined with different transglutaminase (TGase) concentrations (0.1% and 0.5%). These were tested under specific temperatures (25 °C and 50 °C) and incubation periods (20 and 60 min) to establish a correlation between protein profiles and food texture. For comparison, three types of frozen shrimp (grass shrimp, prawn, and lobster) were used as benchmarks. The protein profiles and scanning electron microscope images of these frozen shrimps showed minor differences. The plant proteins profiles and textures were notably influenced by the varied TGase concentrations, temperatures, and incubation times. Moreover, when TGase was added, both soy and pea proteins achieved a texture akin to that of frozen lobster. Incorporating 0.5% TGase into soy and pea proteins resulted in vegetarian shrimp that closely resembled lobster in both protein profile and texture. Additionally, experimental data suggested that using Cyanobacteria and wheat proteins could enhance the flavor and springiness of the food. Overall, this study may serve as a valuable reference for the preparation of vegetarian shrimp.http://www.sciencedirect.com/science/article/pii/S2666154324001017transglutaminaseplant proteinVegetarian shrimpSurface hydrophobicityscanning electron microscopyTexture analysis |
| spellingShingle | Shu-Hsien Tsai Chih-Hsuan Fan Cheng-Pei Chung Hsin-Wei Lin Ming-Yi Lee Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase Journal of Agriculture and Food Research transglutaminase plant protein Vegetarian shrimp Surface hydrophobicity scanning electron microscopy Texture analysis |
| title | Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase |
| title_full | Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase |
| title_fullStr | Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase |
| title_full_unstemmed | Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase |
| title_short | Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase |
| title_sort | modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase |
| topic | transglutaminase plant protein Vegetarian shrimp Surface hydrophobicity scanning electron microscopy Texture analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324001017 |
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