Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase

One of the well-recognized challenges to develop plant-based meats with mimic texture and sensory properties of real meat is to fabricate multi-phase structures, including fibrous and fat-like components or phases. In this study, two-phase soybean-based meat analogs were prepared by integrating hybrid emulsion gels into a fibrous soybean protein matrix. The hybrid emulsion gels, composed of soybean protein isolates (SPI) and polysaccharides (konjac gum, curdlan and corn starch), functioned as the fat phase, with transglutaminase (TG) enhancing protein-polysaccharide compatibility and interphase bonding. The relationship between component dosages and the textural properties, as well as the interactions between polysaccharides and proteins, were systematically investigated using textural analysis, viscoelasticity measurements, FTIR and SEM. Results showed that additional of polysaccharide significantly increased the hydrogen bonding within SPI, as indicated by FTIR peaks at 2853 cm −1 and 2920 cm −1 , altering its conformation and enhancing hydrophobic interactions. Two-phase plant-based meats containing 30% hybrid emulsion gel exhibited textural properties resembling those of pork belly, with hardness of 37.89 N, springiness of 78.15%, and cohesiveness of 0.74. The dimensional expansion rate after 30 minutes in boiling water was about 7.1%, indicating good water stability. The product also demonstrated good storage stability overtime. • SPI-polysaccharide hybrids emulsion gels were developed as fat phase in plant-based meats. • The emulsion was diffused then gelled into the fibrous soybean protein matrix and formed second phase. • Optimized two-phase meats exhibited textural properties close to pork belly. • The developed meats show good thermal and storage stabilities.