Konjac glucomannan: A key ingredient for controlling fibrous structure formation in walnut protein and wheat gluten meat analogues during the high-moisture extrusion process

• Published in: Food science & technology Vol. 220; p. 117588
• Main Authors: Lei, Shuwen, Zhao, Chunyan, Miao, Yue, Zhao, Hong, Fu, Xiaoping, Peng, Chunxiu, Gong, Jiashun
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.03.2025
• Subjects: chewiness; crosslinking; extrusion; Fibrous structure formation; hardness; High-moisture extrusion process; ingredients; Konjac glucomannan; konjac mannan; meat; Meat analogues; microstructure; plant source protein; protein structure; thermal stability; viscosity; Walnut protein; walnuts; Wheat gluten; Konjac glucomannan; High-moisture extrusion process; Fibrous structure formation; Wheat gluten; Walnut protein; Meat analogues

This study focused on exploring the impact of different konjac glucomannan (KGM) contents (0, 1, 3, 5 g/100 g) on fibrous structure formation in walnut protein and wheat gluten high-moisture meat analogues (HMMAs). The results showed that KGM enhanced hardness, chewiness, springiness and fibrous deg...