Physiochemical characteristics and sensory properties of plant protein isolates–konjac glucomannan compound gels

In this study, the effects of konjac glucomannan (KGM) at different concentrations on physiochemical and sensory properties soy protein isolate (SPI), pea (PPI), or peanut (PNPI) compound gels were investigated. The results revealed that when ratio PNPI to KGM was 90:10, denaturation temperature could be significantly enhanced 119.32°C by modification. Concerning textural microstructural features, amount addition had positive correlation with hardness chewiness each gel, however, too much will cause unstable internal structure PNPI/KGM (70:30 60:40). Furthermore, indicated (80:20), PPI/KGM SPI/KGM (80:20) great potential considered as prototypes for novel plant-based products, which generated highest acceptance scores 5.04, 5.94, 5.36 in group, respectively.