The influence of kappa-carrageenan, gellan gum, and konjac glucomannan on the structure and physical stability of emulsified gel systems formulated with potato, soy and mung bean proteins
Year: 2025
Type: article
Abstract: • Kappa-carrageenan enhanced gel hardness and fluid retention in all systems. • Potato protein showed superior gelling possibly due to higher structural nativity. • All gels were physical and stabilized mainly by noncovalent interactions. • Polysaccharides effects depended on protein type, concentration and compatibility. Emulsified meat analogues have attracted growing attention for their sustainability and health benefits. However, emulsified gels formed solely from plant proteins often exhibit weak texture and poor physical stability. Polysaccharides can improve gel properties, but systematic comparisons of different polysaccharides under industry-relevant conditions remain limited. This study systematically compared the effects of three polysaccharides, including kappa-carrageenan (KC), gellan gum (GG), and konjac glucomannan (KGM), on the structure and physical stability of gels prepared with potato, soy, and mung bean protein isolates. All formulations contained oil and salt to simulate industrial conditions. Protein concentrations were adjusted to ensure comparability in hardness. Texture, rheological and physical stability analyses were conducted. Potato protein-based gels without polysaccharides achieved comparable hardness at lower protein concentration, possibly due to its high nativity. Polysaccharides exhibited protein-specific and concentration-dependent effects. KC showed concentration-dependent reinforcement of hardness and fluid retention, whereas GG gave modest textural hardening but reduced the storage modulus of the gel. KGM exhibited protein-dependent effects, which improved physical stability but was unable to support soy gels and also weakened gel strength. Rheological analysis confirmed that all gels were mainly stabilized by noncovalent interactions. Hierarchical cluster analysis highlighted the superior structuring effect of KC. These findings highlight the important roles of polysaccharide type, concentration, and protein source in determining the structure and stability of plant-based meat analogues. This work provides a scientific basis for designing texture and stability through ingredient selection and formulation optimization.
Source: Applied Food Research
Institution: KU Leuven
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4416593181