1
|
Peng Y, Wu Y, Shan Z, Li M, Wen X, Ni Y. Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products. Food Chem 2024; 452:139562. [PMID: 38749140 DOI: 10.1016/j.foodchem.2024.139562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/28/2024] [Accepted: 05/02/2024] [Indexed: 06/01/2024]
Abstract
The growing global interest in physical and environmental health has led to the development of plant-based products. Although soy protein and wheat gluten are commonly utilized, concerns regarding gluten-related health issues have driven exploration into alternative proteins. Zein has emerged as a promising option. This research investigated the impact of extraction methods on zein characteristics and the structures of SPI-zein composite gels. Different extraction methods yielded zein with protein contents ranging from 48.12 % to 64.34 %. Ethanol-extracted Z1 and Z3, obtained at different pH conditions, exhibited zeta potential of -3.25 and 5.43 mV, respectively. They displayed similar characteristics to commercial zein and interacted comparably in composite gels. Conversely, alkaline-extracted Z2 had a zeta potential of -2.37 mV and formed distinct gels when combined with SPI. These results indicated that extraction methods influence zein behaviour in composite gels, offering possibilities for tailored formulations and expanding zein's applications, particularly in gluten-free plant-based products.
Collapse
Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuqing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Ziming Shan
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Beijing 100083, China.
| |
Collapse
|
2
|
Sui X, Zhang T, Zhang X, Jiang L. High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications. Annu Rev Food Sci Technol 2024; 15:125-149. [PMID: 38359947 DOI: 10.1146/annurev-food-072023-034346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2024]
Abstract
The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a promising technology for developing plant-based protein products that possess desirable texture and mouthfeel. During the extrusion process, plant proteins undergo a state transition, causing their rheological properties to change, thereby influencing the quality of the final extrudates. This review aims to delve into the fundamental aspects of texturizing plant proteins using HME, with a specific focus on the rheological behavior exhibited by these proteins throughout the process. Additionally, the review explores the future of HME from the perspective of novel raw materials and technologies. In summary, the objective of this review is to provide a comprehensive understanding of the potential of HME technology in the development of sustainable and nutritious plant-based protein products.
Collapse
Affiliation(s)
- Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| | - Tianyi Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| | - Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China; ,
| |
Collapse
|
3
|
Peng Y, Zhao D, Li M, Wen X, Ni Y. The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure. Molecules 2023; 28:7431. [PMID: 37959850 PMCID: PMC10647354 DOI: 10.3390/molecules28217431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result, significant efforts have been dedicated to developing meat analogues with a desirable meat-like structure. Currently, soy protein and wheat gluten are the main ingredients used for producing these meat analogues due to their availability and unique functionalities. This study observed that high moisture extrusion at moisture levels of 50-80% has become a common approach for creating fibrous structures, with soy protein and wheat gluten being considered incompatible proteins. After the structuring process, they form two-phase filled gels, with wheat gluten acting as the continuous phase and soy protein serving as a filler material. Moreover, the formation of soy protein and wheat gluten networks relies on a combination of covalent and non-covalent interaction bonds, including hydrogen bonds that stabilize the protein networks, hydrophobic interactions governing protein chain associations during thermo-mechanical processes, and disulfide bonds that potentially contribute to fibrous structure formation. This review provides case studies and examples that demonstrate how specific processing conditions can improve the overall structure, aiming to serve as a valuable reference for further research and the advancement of fibrous structures.
Collapse
Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Dandan Zhao
- College of Food Science & Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Shijiazhuang 050000, China;
| | - Mo Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (M.L.); (Y.N.)
| |
Collapse
|
4
|
Lin Q, Sang M, Jin H, Huang D, Zhang Y, Han J, Ye A. Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate. Food Res Int 2023; 173:113280. [PMID: 37803594 DOI: 10.1016/j.foodres.2023.113280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 10/08/2023]
Abstract
In this study, the effects of adding sodium tripolyphosphate during the extrusion of textured wheat protein (TWP)-based meat analogs were investigated. Five TWPs (TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75) were prepared with sodium tripolyphosphate concentrations of 0%, 0.10%, 0.25%, 0.50%, and 0.75%, respectively. The fibrous structure of TWPs was analyzed by determining their textural properties, degree of texturization, microstructure, and protein bonds. When the concentration of sodium tripolyphosphate increased from 0% to 0.75%, the fibers in TWPs became more regular and finer with smaller pores, the degree of texturization increased from 2.10 ± 0.09 to 2.73 ± 0.07, and the proportions of solubilized protein from the breaking of hydrophobic bonds and disulfide bonds increased from 2.06 ± 0.14% and 1.38 ± 0.11% to 3.42 ± 0.12% and 1.74 ± 0.05%, respectively. The results of particle size, soluble nitrogen content, and free amino acids of samples during digestion indicated that the disintegration rate and protein digestibility of TWPs increased with the increase in the concentration of sodium tripolyphosphate. After gastrointestinal digestion, the total free amino acids released in TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75 were 391.5 ± 2.2, 403.9 ± 1.5, 430.0 ± 3.6, 473.8 ± 2.9 and 485.3 ± 5.73 mg/10 g digesta, respectively. Sodium tripolyphosphate may improve the protein digestibility of TWPs by forming a finer fibrous structure with a more unfolded protein structure and more hydrophobic groups being exposed to enzymes.
Collapse
Affiliation(s)
- Quanquan Lin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Mengli Sang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Huiting Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Deyi Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yeqin Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Aiqian Ye
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| |
Collapse
|
5
|
Taghian Dinani S, Allaire N, Boom R, van der Goot AJ. Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
6
|
Opaluwa C, Lott T, Karbstein HP, Emin MA. Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023] Open
|
7
|
Ji Y, Wang Z, Deng Q, Chen J, He Z, Zeng M, Qin F, Pan H. Soy Protein Hydrolysates Affect the Structural and Mechanical Properties of Soy Protein-Wheat Gluten Extrudates Using High Moisture Extrusion. Foods 2023; 12:foods12050912. [PMID: 36900429 PMCID: PMC10001190 DOI: 10.3390/foods12050912] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 02/24/2023] Open
Abstract
This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate (SPI) and HSPI with different ratios. HSPI primarily consisted of small molecular weight peptides measured with size exclusion chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The elastic modulus of SP-WG blends decreased with increased HSPI contents through the closed cavity rheometer. Adding HSPI at low concentrations (≤30 wt% of SP) enhanced a fibrous appearance and higher mechanical anisotropy while adding more HSPI resulted in a compact and brittle structure and tended to be isotropic. It can be concluded that the partial addition of HSPI as a plasticizer can promote the formation of a fibrous structure with enhanced mechanical anisotropy.
Collapse
Affiliation(s)
- Yan Ji
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.W.); (H.P.)
| | - Qian Deng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Hongyang Pan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: (Z.W.); (H.P.)
| |
Collapse
|
8
|
Möller AC, Jan van der Goot A, van der Padt A. A novel process to produce stratified structures in food. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
9
|
Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment. Food Chem 2023; 399:133887. [DOI: 10.1016/j.foodchem.2022.133887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 11/18/2022]
|
10
|
Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022; 9:1044024. [PMID: 36601080 PMCID: PMC9807037 DOI: 10.3389/fnut.2022.1044024] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.
Collapse
Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India
| | - Muideen Adewale Ahmed
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Ahmed Abubakar Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Sung-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| |
Collapse
|
11
|
Wen Y, Chao C, Che QT, Kim HW, Park HJ. Development of plant-based meat analogs using 3D printing: Status and opportunities. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
12
|
Gasparre N, van den Berg M, Oosterlinck F, Sein A. High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement. Molecules 2022; 27:molecules27185855. [PMID: 36144595 PMCID: PMC9504627 DOI: 10.3390/molecules27185855] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.
Collapse
Affiliation(s)
- Nicola Gasparre
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
- Correspondence:
| | - Marco van den Berg
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Filip Oosterlinck
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Arjen Sein
- Center for Food Innovation DSM Food & Beverage, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| |
Collapse
|
13
|
Zhao D, Huang L, Li H, Ren Y, Cao J, Zhang T, Liu X. Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components. Foods 2022; 11:foods11152202. [PMID: 35892787 PMCID: PMC9330124 DOI: 10.3390/foods11152202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/22/2022] [Accepted: 07/22/2022] [Indexed: 11/25/2022] Open
Abstract
Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.
Collapse
Affiliation(s)
- Di Zhao
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - Lu Huang
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
- Correspondence: ; Tel.: +86-138-1052-2189
| | - Yuqing Ren
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| | - Jinnuo Cao
- Plant Meat (Hangzhou) Health Technology Limited Company, Hangzhou 311121, China;
| | - Tianyu Zhang
- Shandong Gulin Food Technology Limited Company, Yantai 264010, China;
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing 100048, China; (D.Z.); (L.H.); (Y.R.); (X.L.)
| |
Collapse
|
14
|
Sun D, Wu M, Zhou C, Wang B. Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
15
|
Jiang R, Xiao Z, Huo J, Wang H, Li H, Su S, Duan Y, Gao Y. Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics. Food Chem 2022; 380:131842. [PMID: 35101280 DOI: 10.1016/j.foodchem.2021.131842] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/22/2021] [Accepted: 12/08/2021] [Indexed: 11/04/2022]
Abstract
Rice Bran (RB) was added to soybean protein isolate (SPI) at 0%, 5%, 10%, 15% and 20% as addition to produce simulated meat by high moisture extrusion, and the apparent properties and structural characteristics of RB-SPI simulated meat were studied. The addition of 10% RB weakened the interaction among hydrogen bond (HB), hydrophobic bond (HI) and disulfide bond (DB), further increasing the hardness of simulated meat. Meanwhile, it decreased the content of intermolecular hydrogen bonding and enhanced the interaction between HI and HB, resulted in an increased tension. Adding 5% RB weakened the interaction between HB, HI and DB, decreased the content of random coils in the secondary structure, but strengthened the DB and ultimately increased the thermal stability of simulated meat.
Collapse
Affiliation(s)
- Ruisheng Jiang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Jinjie Huo
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Haiguan Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Hang Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Shuang Su
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
| | - Yuzhe Gao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China.
| |
Collapse
|
16
|
Wang L, Xu J, Zhang M, Zheng H, Li L. Preservation of soy protein-based meat analogues by using PLA/PBAT antimicrobial packaging film. Food Chem 2022; 380:132022. [DOI: 10.1016/j.foodchem.2021.132022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 12/10/2021] [Accepted: 12/30/2021] [Indexed: 11/16/2022]
|
17
|
High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113561] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
18
|
Peng J, Zhu KX, Guo XN, Zhou HM. Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten. Food Chem 2022; 371:131102. [PMID: 34537616 DOI: 10.1016/j.foodchem.2021.131102] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/05/2021] [Accepted: 09/06/2021] [Indexed: 12/19/2022]
Abstract
The effect of egg white protein addition on the fibrous structure and protein aggregation of textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness, chewiness, and degree of texturization of TWG significantly increased with the addition of egg white protein. Analysis of morphological characteristics showed a positive effect of egg white protein on the formation of the fibrous structure of TWG. The results of size-exclusion high performance liquid chromatography (SE-HPLC) indicated that the egg white protein improved the degree of wheat gluten aggregation, and the analysis of the protein intermolecular forces proved that disulfide bonds were the main contributor to the cross-linking of protein. In addition, an increase in the β-sheets also indicated an increase in protein aggregation induced by egg white protein. The addition of egg white protein promoted protein interactions and improved the fibrous structure of TWG.
Collapse
Affiliation(s)
- Jing Peng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
19
|
Guyony V, Fayolle F, Jury V. High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023816] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Valérie Guyony
- Oniris, Université de Nantes, CNRS, Gepea, Nantes, France
| | | | - Vanessa Jury
- Oniris, Université de Nantes, CNRS, Gepea, Nantes, France
| |
Collapse
|
20
|
|
21
|
Wittek P, Walther G, Karbstein HP, Emin MA. Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications. Foods 2021; 10:1700. [PMID: 34441477 PMCID: PMC8391364 DOI: 10.3390/foods10081700] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 06/29/2021] [Accepted: 07/16/2021] [Indexed: 12/23/2022] Open
Abstract
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheological properties of these raw materials have a distinct influence on the extrusion process and must be known in order to be able to control the process and adjust the product properties. In this study, process-relevant rheological properties of 11 plant-based protein-rich raw materials (differing in plant origin, protein content, and manufacturer) are determined and compared. The results demonstrate distinct differences in the rheological properties, even when plant origin and protein content are identical. Time sweeps reveal not only large differences in development of viscosity over time, but also in magnitude of viscosity (up to 15-fold difference). All materials exhibit gel behaviour and strain thinning behaviour in the strain sweeps, whereas their behaviour in the non-linear viscoelastic range differs greatly. Typical relaxation behaviour of viscoelastic materials could be observed in the stress relaxation tests for all materials. Comparison of the maximum achieved shear stress, which correlates with the elastic properties, reveals an up to 53-fold difference. The results of this study could serve as a starting point for adapting raw material selection and composition to process and product design requirements and help to meet the challenge of applying plant-based proteins in food extrusion.
Collapse
Affiliation(s)
- Patrick Wittek
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| | - Goeran Walther
- General Mills, R&D, James Ford Bell Technical Center, Golden Valley, MN 55427, USA;
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (P.W.); (H.P.K.)
| |
Collapse
|
22
|
Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics. Food Chem 2021; 364:130435. [PMID: 34175619 DOI: 10.1016/j.foodchem.2021.130435] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 06/14/2021] [Accepted: 06/18/2021] [Indexed: 10/21/2022]
Abstract
In order to clarify the effects of extrusion treatment on the processing properties of extrudates, providing a theoretical basis for the production of gluten-based extrudates with favorable sensory quality. This study examined the effects of various extrusion temperatures on the rheological properties of wheat gluten-peanut oil complexes (WPE) and wheat gluten (WG). At the extrusion temperature conditions of this study, the dynamic moduli of gluten in WG and WPE reached the maximum, and the creep strain reached a minimum at 160 °C. Extrusion treatment resulted in the decrease in β-sheet and α-helix content and an increase in the amount of β-turns and random coils. The secondary structural changes and increase in the number of disulfide bonds led to gluten aggregation, thus affecting their rheological properties. These results enhance our understanding of the variations in the rheological properties of extrudates and promote the potential application of gluten-based complexes in extrusion.
Collapse
|
23
|
Peng J, Zhu K, Guo X, Peng W, Chen Y, Li Q, Zhou H. NaCl mediated physicochemical and structural changes of textured wheat gluten. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110704] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
24
|
Kendler C, Duchardt A, Karbstein HP, Emin MA. Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues. Foods 2021; 10:697. [PMID: 33805896 PMCID: PMC8064384 DOI: 10.3390/foods10040697] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/19/2021] [Accepted: 03/20/2021] [Indexed: 01/06/2023] Open
Abstract
High-moisture extrusion is a common process to impart an anisotropic, meat-like structure to plant proteins, such as wheat gluten. The addition of oil during the process promises to enhance the sensory properties of the meat analogs. In this study, the influence of oil on extrusion-relevant parameters as well as the structure-related characteristics of extruded wheat gluten was investigated. Oil was added directly to the extruder at different contents (0, 2, 4, 6%) and addition points (front/end of the extruder barrel). Process conditions, complex viscosity, Young's modulus and oil phase morphology were determined as a function of oil content and oil addition point. With increasing oil content, material temperature, die pressure, and complex viscosity decreased. The addition of oil at the end of the extruder barrel reduced this effect compared to the addition of oil in the front part of the extruder. It was observed that the extrudate's tensile strength is a function of material temperature, resulting in an increase in tensile strength with increasing material temperature. The oil was dispersed in the gluten matrix as small droplets with irregular shape. As the oil content increased, the size of the oil droplets increased, while the addition of oil at the end of the extruder resulted in a decrease in droplet size.
Collapse
Affiliation(s)
| | | | | | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany; (C.K.); (A.D.); (H.P.K.)
| |
Collapse
|
25
|
Beniwal AS, Singh J, Kaur L, Hardacre A, Singh H. Meat analogs: Protein restructuring during thermomechanical processing. Compr Rev Food Sci Food Saf 2021; 20:1221-1249. [PMID: 33590609 DOI: 10.1111/1541-4337.12721] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 12/21/2020] [Accepted: 01/15/2021] [Indexed: 12/15/2022]
Abstract
Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat-like texture. Phase transitions in concentrated protein systems during protein-protein, protein-polysaccharide, protein-lipid, and protein-water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure-function-process relationship). The big challenge for the food industry is to manufacture concept-based (such as beef-like, chicken-like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.
Collapse
Affiliation(s)
- Akashdeep Singh Beniwal
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Allan Hardacre
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|
26
|
Yang H, Coldea TE, Zeng Y, Zhao H. Wheat gluten hydrolysates promotes fermentation performance of brewer's yeast in very high gravity worts. BIORESOUR BIOPROCESS 2021; 8:5. [PMID: 38650257 PMCID: PMC10973751 DOI: 10.1186/s40643-020-00355-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 12/17/2020] [Indexed: 11/10/2022] Open
Abstract
The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer's yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. Therefore, WGH supplementation was an efficient method to improve fermentation performance of brewer's yeast during VHG worts.
Collapse
Affiliation(s)
- Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca, Romania
| | - Yingjie Zeng
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
- Research Institute for Food Nutrition and Human Health, Guangzhou, 510640, China.
| |
Collapse
|
27
|
Cornet SHV, Snel SJE, Schreuders FKG, van der Sman RGM, Beyrer M, van der Goot AJ. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Crit Rev Food Sci Nutr 2021; 62:3264-3280. [PMID: 33406893 DOI: 10.1080/10408398.2020.1864618] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous meat-like products. However, the mechanisms underlying these processes are not well understood. In this review we discuss the effect of thermo-mechanical processing on the physicochemical properties and phase behavior of proteins and protein mixtures. The HMEC and shear cell processes are comparable in their basic unit operations, which are (1) mixing and hydration, (2) thermo-mechanical treatment, and (3) cooling. An often overlooked part of the extruder that could be crucial to fibrillation is the so-called breaker plate, which is situated between the barrel and die sections. We found a lack of consensus on the effect of heat on protein-protein interactions, and that the experimental tools to study protein-protein interactions are limited. The different mechanisms for structure formation proposed in literature all consider the deformation and alignment of the melt. However, the mechanisms differ in their underlying assumptions. Further investigation using novel and dedicated tools is required to fully understand these thermo-mechanical processes.
Collapse
Affiliation(s)
- Steven H V Cornet
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Silvia J E Snel
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Floor K G Schreuders
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Ruud G M van der Sman
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands.,Food and Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Michael Beyrer
- Food Process Engineering, School of Engineering, Sion, The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering, Agrotechnology and Food Sciences Group, Wageningen University & Research, Wageningen, The Netherlands
| |
Collapse
|
28
|
Schreuders F, Sagis L, Bodnár I, Erni P, Boom R, van der Goot A. Small and large oscillatory shear properties of concentrated proteins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106172] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
29
|
Abedi E, Pourmohammadi K. Physical modifications of wheat gluten protein: An extensive review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, College of Agriculture Fasa University Fasa Iran
| | | |
Collapse
|
30
|
Chen Y, Liang Y, Jia F, Chen D, Zhang X, Wang Q, Wang J. Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion. Int J Biol Macromol 2020; 166:1377-1386. [PMID: 33161084 DOI: 10.1016/j.ijbiomac.2020.11.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 11/02/2020] [Accepted: 11/04/2020] [Indexed: 10/23/2022]
Abstract
The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied. Gliadin content and wheat gluten extractability decreased and glutenin content increased as extrusion temperature increased. At the same extrusion temperature, the gliadin content in WPE was higher than that in WG. The addition of peanut oil also resulted in the higher gluten extractability of WPE than WG. Increasing extrusion temperature also increased the average molecular weight of glutenin and gliadin. The decreased free sulfhydryl (SH) and increased disulfide bonds (SS) indicated that wheat gluten aggregation was promoted, via disulfide cross-linking, when extrusion temperature increased. Furthermore, increased temperature promoted the aggregation of gluten by increasing sulfhydryl-disulfide bond (SH-SS) interchange during extrusion. When the secondary structure of wheat gluten was analyzed by circular dichroism, the relative gluten α-helix content was decreased and the relative β-sheet content was increased. Also, the results of scanning electron microscopy (SEM) showed the size of the resultant particles increased with temperature, and the mean particle size of WPE was higher than WG. This research shows that extrusion temperature promotes gluten aggregation of WG and WPE. It provides basic data to support the study of gluten-lipid extrusion in the field of protein processing.
Collapse
Affiliation(s)
- Yu Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Feng Jia
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| |
Collapse
|
31
|
Hellemans T, Nekhudzhiga H, Van Bockstaele F, Wang Y, Emmambux M, Eeckhout M. Variation in amylose concentration to enhance wheat flour extrudability. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102992] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
32
|
Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105752] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
33
|
Quevedo M, Kulozik U, Karbstein HP, Emin MA. Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109825] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
34
|
Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105562] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
35
|
Pietsch VL, Bühler JM, Karbstein HP, Emin MA. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
36
|
Pietsch VL, Schöffel F, Rädle M, Karbstein HP, Emin MA. High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.031] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|