Reaction products in the browning system of plant-based meat analogs by laccase and betanidin

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 2; pp. 239 - 245
• Main Authors: Sakai, Kiyota, Okada, Masamichi, Yamaguchi, Shotaro
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: beet red; betanidin; Browning; browning reaction; Color; Degradation products; Laccase; Meat; Multicopper oxidase; Oxidation; Plant-based foods; plant-based meat analog; Polymers; Reaction products; Red pigments
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00182

Despite considerable research and developments in the color properties of plant-based meat analog (PBMA) products, their color changes during the grilling process are one of the main unsolved challenges. Recently, it was reported that a novel browning system for PBMA products containing a red pigment (betanidin) and a multicopper oxidase (laccase; LC) can simulate the color changes (red to brown) of animal meat. However, the reaction products in PBMA using this system have not been analyzed in detail. Thus, this study aimed to clarify the reaction products of betanidin oxidized via LC-catalyzed reaction. It was found that LC-catalyzed oxidation in the PBMA patties degraded betanidin to betalamic acid and cyclodopa, subsequently polymerizing these degradation products to produce unknown brown polymers. These findings provide suggestions for the browning mechanism of PBMA patties containing betanidin via LC-catalyzed oxidation.