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Construction of transglutaminase-induced soy protein isolate-hemoglobin composite gels as blood tofu analogues and
Xueqin Hu1, Chenxing Xia1, Nan Zhang1
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Abstract:
A composite gel mimicking duck blood tofu (DBT) was developed using soy protein isolate (SPI) and hemoglobin (Hb), cross-linked by transglutaminase (TGase). The effects of SPI and TGase concentrations on gel microstructure, texture, water-holding capacity, and thermal stability were evaluated. FTIR and DSC analyses revealed that the incorporation of SPI promoted the formation of β-sheet structures in Hb and improved its thermal stability. SEM revealed denser gel networks with increased SPI or TGase. Hb addition improved gel color, with 200 mg Hb yielding the closest match to DBT. Simulated cooking tests indicated that short heating preserved texture, while prolonged heating weakened it. Double-blind sensory tests confirmed a close resemblance to DBT in appearance, flavor, and acceptability. This work demonstrates a novel approach to constructing plant-animal composite protein gels with improved structural and sensory properties, providing a promising strategy for developing high-fidelity meat analogs.
