ArticleFood science & nutrition2023
Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels.
Article in Food science & nutrition, 2023. 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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4 citing papers in PubMed.
- Article
- Editorial: Health Implications of Dietary Fibers and Bioactive Carbohydrates From Natural Resources.Food science & nutrition · 2025Article
- Ultrasonic Treatment of Soybean Protein Isolate: Unveiling the Mechanisms for Gel Functional Improvement and Application in Chiba Tofu.ACS omega · 2024Article
- Physiochemical characteristics and sensory properties of plant protein isolates-konjac glucomannan compound gels.Food science & nutrition · 2023Article
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Authors and funding
3 authors.
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Abstract
In this study, the effects of konjac glucomannan (KGM) at different concentrations on the physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI), or peanut protein isolate (PNPI) compound gels were investigated. The results revealed that when the ratio of PNPI to KGM was 90:10, the denaturation temperature of PNPI could be significantly enhanced to 119.32°C by KGM modification. Concerning the textural and microstructural features, the amount of KGM addition had positive correlation with the hardness and chewiness of each compound gel, however, too much KGM addition will cause the unstable internal structure of the PNPI/KGM compound gels (70:30 and 60:40). Furthermore, sensory results indicated that PNPI/KGM (80:20), PPI/KGM (80:20), SPI/KGM (80:20) had great potential to be considered as prototypes for novel plant-based products, which generated the highest acceptance scores of 5.04, 5.94, and 5.36 in each group, respectively.
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