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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Public Library of Science
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/ https://www.ncbi.nlm.nih.gov/pubmed/35657815 http://dx.doi.org/10.1371/journal.pone.0269278 |
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author | Sakai, Kiyota Sato, Yukihide Okada, Masamichi Yamaguchi, Shotaro |
author_facet | Sakai, Kiyota Sato, Yukihide Okada, Masamichi Yamaguchi, Shotaro |
author_sort | Sakai, Kiyota |
collection | PubMed |
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. |
format | Online Article Text |
id | pubmed-9165781 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-91657812022-06-05 Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs Sakai, Kiyota Sato, Yukihide Okada, Masamichi Yamaguchi, Shotaro PLoS One Research Article 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. Public Library of Science 2022-06-03 /pmc/articles/PMC9165781/ /pubmed/35657815 http://dx.doi.org/10.1371/journal.pone.0269278 Text en © 2022 Sakai et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Sakai, Kiyota Sato, Yukihide Okada, Masamichi Yamaguchi, Shotaro Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs |
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 |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9165781/ https://www.ncbi.nlm.nih.gov/pubmed/35657815 http://dx.doi.org/10.1371/journal.pone.0269278 |
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