ArticleFood chemistry: X2022
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 33 citations in OpenAlex.
- Modulation of double network assembly via different calcium sources and GDL concentrations for simulating intramuscular fat.NPJ science of food · 2025Article
- Toward Diverse Plant Proteins for Food Innovation.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Review
- Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate.Gels (Basel, Switzerland) · 2024Article
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A cube-shaped pork fat substitute (CFS) was created from soybean protein isolate (SPI), coconut oil, and konjac glucomannan (KGM). The effect of transglutaminase (TG) treatment and pH shifting on the mechanical, thermal, and sensory properties of the cube fat substitute were investigated. The sensory evaluation and oral tribological results showed that the CFS with 1 % TG at pH = 8 was the closest to natural animal fat. The TPA results showed that the hardness, cohesiveness, and chewiness gradually increased with the increasing pH. The DSC results indicated that TG treatment and higher pH levels enhanced the thermal stability of the CFS. FTIR spectroscopy confirmed that when heated in alkaline conditions, KGM deacetylated, and the strength of carbonyl group in acetyl group decreased gradually. The protein network structure was more evident after TG treatment as observed via CLSM, where the KGM molecular chains were entwined as the pH increased, forming continuous, gel networks.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.