Enzymatic deamidation soy protein isolate stabilized high internal phase emulsion as a new fat substitute in meat patties.

Abstract

Plant-based proteins are being explored as structuring agents to mimic the texture of animal fat in meat alternatives, contributing to the development of lipid-like structural matrices in plant-based meat products. Plant-based proteins are emerging as alternatives to animal fats, aligning with the food industry's low-fat goals. However, issues such as protein aggregation and sedimentation limit their application as fat substitutes. Deamidation can improve the solubility and emulsifying properties of plant proteins, but related research remains limited. In this study, deamidated soybean protein isolates (DSPIs) were prepared using protein-glutaminase (PG) and evaluated for forming high internal phase emulsions (HIPEs) as fat substitutes. PG-deamidation enhanced DSPI solubility, emulsification, and surface charge density while maintaining protein structure's stability. Moreover, incorporating DSPIs into the preparation of HIPEs (eDSPIs) revealed that deamidation-treated proteins effectively stabilized the emulsion system. When eDSPIs were used as a fat substitute in meat patties, they significantly enhanced cooking yield, water-holding capacity, and textural properties of meat patties. This study demonstrates that enzymatic deamidation of SPI produces a promising fat substitute for meat processing, expanding plant protein applications in fat replacement.