Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing technical developments, one of the unresolved challenges for...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2022-01-01
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| Series: | PLoS ONE |
| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/?tool=EBI |
| _version_ | 1818549310967513088 |
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| author | Kiyota Sakai Yukihide Sato Masamichi Okada Shotaro Yamaguchi |
| author_facet | Kiyota Sakai Yukihide Sato Masamichi Okada Shotaro Yamaguchi |
| author_sort | Kiyota Sakai |
| collection | DOAJ |
| description | The widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing technical developments, one of the unresolved challenges for plant-based meat analogs is the off-flavor from soy, which limits their consumer acceptability. Among the various methods developed for overcoming this challenge, masking the beany flavors with cyclodextrins (CDs) is an attractive, cost-effective, and safe strategy. However, the current established CD treatment method does not meet the requirement for a clean-label. This study aimed to develop more acceptable off-flavor-masking technologies for plant-based patties for modern clean-label preferences using enzymatic methods. We used the cyclodextrin glucanotransferase (CGT), “Amano,” as a commercially available food-grade CGT. The CGT-catalyzed reaction in plant-based patties yielded 17.1 g/L CD. As CGT could yield sufficient CD in the patties, we investigated whether CDs produced by CGT could mask the off-flavors released from the plant-based patties. The CGT-treated patties had significantly lower volatilization amounts of the known beany off-flavor-generating compounds compared to the non-treated patties. Moreover, CGT treatment improved the texture of the patties and increased their water- and oil-holding capacity. As CGT is rendered inactive after cooking, it would not be considered an additive. These findings indicated that CDs produced by the CGT reaction could effectively mask off-flavors of meat analogs and improve their physical properties while meeting clean-label requirements. |
| first_indexed | 2024-12-12T08:31:42Z |
| format | Article |
| id | doaj.art-9b09bbea0de34ff382226df08a895c12 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-12T08:31:42Z |
| publishDate | 2022-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-9b09bbea0de34ff382226df08a895c122022-12-22T00:31:06ZengPublic Library of Science (PLoS)PLoS ONE1932-62032022-01-01176Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogsKiyota SakaiYukihide SatoMasamichi OkadaShotaro YamaguchiThe widening gap between the supply and demand for meat products has increased the need to produce plant-based meat analogs as protein sources. Meat analogs are principally composed of soy-based textured vegetable proteins. Despite ongoing technical developments, one of the unresolved challenges for plant-based meat analogs is the off-flavor from soy, which limits their consumer acceptability. Among the various methods developed for overcoming this challenge, masking the beany flavors with cyclodextrins (CDs) is an attractive, cost-effective, and safe strategy. However, the current established CD treatment method does not meet the requirement for a clean-label. This study aimed to develop more acceptable off-flavor-masking technologies for plant-based patties for modern clean-label preferences using enzymatic methods. We used the cyclodextrin glucanotransferase (CGT), “Amano,” as a commercially available food-grade CGT. The CGT-catalyzed reaction in plant-based patties yielded 17.1 g/L CD. As CGT could yield sufficient CD in the patties, we investigated whether CDs produced by CGT could mask the off-flavors released from the plant-based patties. The CGT-treated patties had significantly lower volatilization amounts of the known beany off-flavor-generating compounds compared to the non-treated patties. Moreover, CGT treatment improved the texture of the patties and increased their water- and oil-holding capacity. As CGT is rendered inactive after cooking, it would not be considered an additive. These findings indicated that CDs produced by the CGT reaction could effectively mask off-flavors of meat analogs and improve their physical properties while meeting clean-label requirements.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/?tool=EBI |
| spellingShingle | Kiyota Sakai Yukihide Sato Masamichi Okada Shotaro Yamaguchi Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs PLoS ONE |
| title | Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs |
| title_full | Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs |
| title_fullStr | Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs |
| title_full_unstemmed | Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs |
| title_short | Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs |
| title_sort | cyclodextrins produced by cyclodextrin glucanotransferase mask beany off flavors in plant based meat analogs |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/?tool=EBI |
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