1
|
Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [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: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
Collapse
Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
| |
Collapse
|
2
|
Liang Y, Liu H, Jie Y, Liu M, He B, Wang J. Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11080-11093. [PMID: 38690996 DOI: 10.1021/acs.jafc.3c09451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
Amyloid-like aggregation widely occurs during the processing and production of natural proteins, with evidence indicating its presence following the thermal processing of wheat gluten. However, significant gaps remain in understanding the underlying fibrillation mechanisms and structural polymorphisms. In this study, the amyloid-like aggregation behavior of wheat gluten and its components (glutenin and gliadin) during cooking was systematically analyzed through physicochemical assessment and structural characterization. The presence of amyloid-like fibrils (AFs) was confirmed using X-ray diffraction and Congo red staining, while Thioflavin T fluorescence revealed different patterns and rates of AFs growth among wheat gluten, glutenin, and gliadin. AFs in gliadin exhibited linear growth curves, while those in gluten and glutenin showed S-shaped curves, with the shortest lag phase and fastest growth rate (t1/2 = 2.11 min) observed in glutenin. Molecular weight analyses revealed AFs primarily in the 10-15 kDa range, shifting to higher weights over time. Glutenin-derived AFs had the smallest ζ-potential value (-19.5 mV) and the most significant size increase post cooking (approximately 400 nm). AFs in gluten involve interchain reorganization, hydrophobic interactions, and conformational transitions, leading to additional cross β-sheets. Atomic force microscopy depicted varying fibril structures during cooking, notably longer, taller, and stiffer AFs from glutenin.
Collapse
Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yangyi Jie
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
3
|
Jiang W, Yang X, Li L. Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques. Curr Res Food Sci 2024; 8:100747. [PMID: 38708099 PMCID: PMC11066600 DOI: 10.1016/j.crfs.2024.100747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 04/11/2024] [Accepted: 04/21/2024] [Indexed: 05/07/2024] Open
Abstract
Meat analogs are anticipated to alleviate environmental and animal welfare concerns as the demand for meat rises. High moisture extrusion is commonly employed to produce meat analogs, and its flavor could influence consumers' choice. To improve the development and market demand of extruded meat analogs, flavor precursors and natural spices have been used in high moisture extrusion process to directly improve the flavor profile of extruded meat analogs. Although there have been many studies on the flavor of high moisture extruded meat analogs, flavor composition and influencing factors have not been summarized. Thus, this review systematically provides the main pleasant and unpleasant flavor-active substances with 79 compounds, as well as descriptive the influence of flavor-active compounds, chemical reactions (such as lipid oxidation and the Maillard reaction), and fiber structure formation (based on extrusion process, extrusion parameters, and raw materials) on flavor of extruded meat analogs. Flavor evaluation of extruded meat analogs will toward multiple assessment methods to fully and directly characterize the flavor of extruded meat analogs, especially machine learning techniques may help to predict and regulate the flavor characteristics of extruded meat analogs.
Collapse
Affiliation(s)
- Wanrong Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| |
Collapse
|
4
|
Zeng X, Cui B, Wu D, Li J, Liang H, Zhou B, Li B. Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers. Foods 2024; 13:1159. [PMID: 38672832 PMCID: PMC11048895 DOI: 10.3390/foods13081159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/21/2024] [Accepted: 02/21/2024] [Indexed: 04/28/2024] Open
Abstract
Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing oil droplets will further achieve their fine design from the insight of microstructure. Herein, in this current work, oil was introduced to the soybean protein isolate/polysaccharide-based meat analog fibers by regulating the oil droplets' size and content, which, importantly, controlled the spinning solution characterization as well as structure-related properties of the meat analog fiber. Results showed that the oil dispersed in the matrix as small droplets with regular shapes, which grew in size as the oil content increased. Considering the effect of oil droplets' size and content on the spinnability of the spinning solution, the mechanical stirring treatment was chosen as the suitable treatment method. Importantly, increasing the oil content has the potential to enhance the juiciness of meat analog fibers through improvements in water-holding capacity and alterations in water mobility. Overall, the successful preparation of oil-loaded plant-based fiber not only mimicked animal muscle fiber more realistically but also provided a general platform for adding fat-soluble nutrients and flavor substances.
Collapse
Affiliation(s)
- Xinyue Zeng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (B.C.); (D.W.); (J.L.); (H.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bing Cui
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (B.C.); (D.W.); (J.L.); (H.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Di Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (B.C.); (D.W.); (J.L.); (H.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (B.C.); (D.W.); (J.L.); (H.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (B.C.); (D.W.); (J.L.); (H.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China;
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.Z.); (B.C.); (D.W.); (J.L.); (H.L.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Functional Food Engineering & Technology Research Center of Hubei Province, Wuhan 430070, China
| |
Collapse
|
5
|
Zhang Z, Bai Y, Qiao J, Liang Y, Zhou J, Guo S, Zhao C, Xing B, Qin P, Zhang L, Ren G. Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion. Food Res Int 2024; 180:114065. [PMID: 38395582 DOI: 10.1016/j.foodres.2024.114065] [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: 10/22/2023] [Revised: 01/17/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Tartary buckwheat is rich in nutrients and its protein supports numerous biological functions. However, the digestibility of Tartary buckwheat protein (TBP) poses a significant limitation owing to its inherent structure. This study aimed to assess the impact of high moisture extrusion (HME, 60 % moisture content) on the structural and physicochemical attributes, as well as the in vitro digestibility of TBP. Our results indicated that TBP exhibited unfolded and amorphous microstructures after HME. The protein molecular weight of TBP decreased after HME, and a greater degradation was observed at 70 °C than 100 °C. In particular, HME at 70 °C caused an almost complete disappearance of bands near 35 kDa compared with HME at 100 °C. In addition, compared with native TBP (NTBP, 44.53 µmol/g protein), TBP subjected to HME at 70 °C showed a lower disulfide bond (SS) content (42.67 µmol/g protein), whereas TBP subjected to HME at 100 °C demonstrated a higher SS content (45.70 µmol/g protein). These changes endowed TBP with good solubility (from 55.96 % to 83.31 % at pH 7), foaming ability (20.00 %-28.57 %), and surface hydrophobicity (8.34-23.07). Furthermore, the emulsifying activity (EA) and in vitro digestibility are closely related to SS content. Notably, extruded TBP (ETBP) obtained at 70 °C exhibited higher EA and digestibility than NTBP, whereas ETBP obtained at 100 °C showed the opposite trend. Consequently, HME (especially at 70 °C) demonstrated significant potential as a processing technique for improving the functional and digestive properties of TBP.
Collapse
Affiliation(s)
- Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yu Bai
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiankang Zhou
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Shengyuan Guo
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Chaofan Zhao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
| |
Collapse
|
6
|
Xiang F, Liu Z, Hu H, Mitra P, Ma X, Zhu J, Shi A, Wang Q. Advances of blend films based on natural food soft matter: Multi-scale structural analysis. Int J Biol Macromol 2024; 258:128770. [PMID: 38104689 DOI: 10.1016/j.ijbiomac.2023.128770] [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: 07/11/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The blend films made of food soft matter are of growing interest to the food packaging industries as a pro-environment packaging option. The blend films have become a novel pattern to replace traditional plastics gradually due to their characteristics of biodegradability, sustainability, and environmental friendliness. This review discussed the whole process of the manufacturing of food soft matter blend films from the raw material to the application due to multi-scale structural analysis. There are 3 stages and 12 critical analysis points of the entire process. The raw material, molecular self-assembly, film-forming mechanism and performance test of blend films are investigated. In addition, 11 kinds of blend films with different functional properties by casting are also preliminarily described. The industrialization progress of blend films can be extended or facilitated by analysis of the 12 critical analysis points and classification of the food soft matter blend films which has a great potential in protecting environment by developing sustainable packaging solutions.
Collapse
Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Pranabendu Mitra
- Department of Kinesiology, Health, Food, and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI 54751, USA
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
7
|
Zhang T, Yu S, Pan Y, Li H, Liu X, Cao J. Properties of texturized protein and performance of different protein sources in the extrusion process: A review. Food Res Int 2023; 174:113588. [PMID: 37986454 DOI: 10.1016/j.foodres.2023.113588] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The need for protein is increasing due to the rapid growth of the global population. However, conventional animal meat production has caused severe environmental, land usage, and other issues. Meat substitutes can provide consumers with a high-quality alternative to protein. Texturized protein (TP) is a critical ingredient in meat substitutes and is mainly obtained through extrusion processing. Therefore, this review first discussed the essential physical properties of TP, including appearance and structure, water-holding capacity (WHC) and oil-holding capacity (OHC), texture, and sensory properties. The performance of plant and novel source proteins in extrusion processing is also summarized. The properties of the desired TP should be considered first before extrusion processing. Under different extrusion parameters, proteins from the same source can exhibit varying properties. Although the novel source proteins can adversely affect TP quality, their high yield and environmental protection are worthy of further study. This paper aims to review the impact of proteins from different sources on the properties of TP during the extrusion process and discuss practical research methods for TP.
Collapse
Affiliation(s)
- Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Shengjuan Yu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Yihao Pan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100000, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100000, China.
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan 056000, China.
| |
Collapse
|
8
|
Chen Z, Li Y, Wang H, Tian H, Feng X, Tan L, Liu X. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein. Int J Biol Macromol 2023; 248:125598. [PMID: 37423447 DOI: 10.1016/j.ijbiomac.2023.125598] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/11/2023]
Abstract
Oxidation is an effective way to prepare depolymerized konjac glucomannan (KGM). The oxidized KGM (OKGM) differed from native KGM in physicochemical properties due to different molecular structure. In this study, the effects of OKGM on the properties of gluten protein were investigated and compared with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). Results showed that the OKGM with a low molecular weight and viscosity could improve rheological properties and enhance thermal stability. Compared to native gluten protein (NGP), OKGM stabilized the protein secondary structure by increasing the contents of β-sheet and α-helix, and improved the tertiary structure through increasing the disulfide bonds. The compact holes with shrunk pore size confirmed a stronger interaction between OKGM and gluten protein through scanning electron microscopy, forming a highly networked gluten structure. Furthermore, OKGM depolymerized by the moderate ozone-microwave treatment of 40 min had a higher effect on gluten proteins than that by the 100 min treatment, demonstrating that the excessive degradation of KGM weakened the interaction between the gluten protein and OKGM. These findings demonstrated that incorporating moderately oxidized KGM into gluten protein was an effective strategy to improve the properties of gluten protein.
Collapse
Affiliation(s)
- Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Hui Wang
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Hongmei Tian
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lulin Tan
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
9
|
Li J, Li L. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37548410 DOI: 10.1080/10408398.2023.2239337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/08/2023]
Abstract
Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.
Collapse
Affiliation(s)
- Jinpeng Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| |
Collapse
|
10
|
Gao C, Jia J, Yang Y, Ge S, Song X, Yu J, Wu Q. Structural change and functional improvement of wheat germ protein promoted by extrusion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
11
|
Zhang J, Li T, Chen Q, Liu H, Kaplan DL, Wang Q. Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding. Food Res Int 2023; 166:112623. [PMID: 36914358 DOI: 10.1016/j.foodres.2023.112623] [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: 07/21/2022] [Revised: 11/23/2022] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
Plant proteins can be extruded under high moisture content (above 40 %) to form meat-like fibrous structures, which is the basis for meat-like substitute products. However, the proteins' extrudability from various sources remain challenging in terms of generating fibrous structures under combinations of high-moisture extrusion with transglutaminase (TGase) modifications. In this study, proteins from soy (soy protein isolate, SPI, and soy protein concentrate, SPC), pea (pea protein isolate, PPI), peanut (peanut protein powder, PPP), wheat (wheat gluten, WG), and rice (rice protein isolate, RPI) were texturized using high-moisture extrusion combined with transglutaminase (TGase) modifications to enact changes in protein structure and extrusion capabilities. The results showed that soy proteins (SPI or SPC) responsed to torque, die pressure and temperature during extrusion, and this phenomenon was more pronounced at a higher protein content (SPI). In contrast, rice protein exhibited poor extrudability, leading to large losses of thermomechanical energy. TGase significantly affects the orientation of protein fibrous structures along the extrusion direction by impacting the rate of protein gelation during the high-moisture extrusion process, with the impact mainly occurring in the cooling die. Globulins (mainly 11S) played a major role in forming fibrous structures and the aggregation of globulins or reduction of gliadins under TGase modification impacted the orientation of the fibrous structure along the extrusion direction. Some thermomechanical treatment during high-moisture extrusion results in protein conversion from compact structure into more extended or stretched state, and the increase of random coil structures for proteins derived from wheat and rice would lead to these looser structures in the extrudates. Thus, TGase can be combined with high-moisture extrusion to regulate the formation of plant protein fibrous structures, dependent on the specific protein source and content.
Collapse
Affiliation(s)
- Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Tongqing Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qiongling Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Haodong Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - David L Kaplan
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford 02155 Massachusetts, USA
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
12
|
Scott G, Awika JM. Effect of protein-starch interactions on starch retrogradation and implications for food product quality. Compr Rev Food Sci Food Saf 2023; 22:2081-2111. [PMID: 36945176 DOI: 10.1111/1541-4337.13141] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 01/16/2023] [Accepted: 02/23/2023] [Indexed: 03/23/2023]
Abstract
Starch retrogradation is a consequential part of food processing that greatly impacts the texture and acceptability of products containing both starch and proteins, but the effect of proteins on starch retrogradation has only recently been explored. With the increased popularity of plant-based proteins in recent years, incorporation of proteins into starch-based products is more commonplace. These formulation changes may have unforeseen effects on ingredient functionality and sensory outcomes of starch-containing products during storage, which makes the investigation of protein-starch interactions and subsequent impact on starch retrogradation and product quality essential. Protein can inhibit or promote starch retrogradation based on its exposed residues. Charged residues promote charge-dipole interactions between starch-bound phosphate and protein, hydrophobic groups restrict amylose release and reassociation, while hydrophilic groups impact water/molecular mobility. Covalent bonds (disulfide linkages) formed between proteins may enhance starch retrogradation, while glycosidic bonds formed between starch and protein during high-temperature processing may limit starch retrogradation. With these protein-starch interactions in mind, products can be formulated with proteins that enhance or delay textural changes in starch-containing products. Future work to understand the impact of starch-protein interactions on retrogradation should focus on integrating the fields of proteomics and carbohydrate chemistry. This interdisciplinary approach should result in better methods to characterize mechanisms of interaction between starch and proteins to optimize their food applications. This review provides useful interpretations of current literature characterizing the mechanistic effect of protein on starch retrogradation.
Collapse
Affiliation(s)
- Gabrielle Scott
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Joseph M Awika
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| |
Collapse
|
13
|
Zhang X, Tian Y, Xing J, Wang Q, Liang Y, Wang J. Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths. Food Chem 2023; 417:135902. [PMID: 36906944 DOI: 10.1016/j.foodchem.2023.135902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 01/08/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023]
Abstract
Konjac glucomannan (KGM) can act as a food additive to improve the quality of dough. The effects of KGM on the aggregation patterns and structural properties of weak, middle, and strong gluten were studied. We found that with a higher proportion of KGM substitution (10%), the aggregation energy of middle and strong gluten became lower than the control samples, while exceeding the control for weak gluten. With 10% KGM, aggregation of glutenin macropolymer (GMP) was enhanced for weak gluten, but suppressed for middle and strong gluten. The α-helix transferred to β-sheet in weak, but caused more random-coil structures for middle and strong gluten induced by 10% KGM. With 10% KGM, the network for weak gluten became more continuous, but severely disrupted for middle and strong gluten. Thus, KGM has distinct effects on weak, middle, and strong gluten, which related to the alteration of gluten secondary structures and GMP aggregation pattern.
Collapse
Affiliation(s)
- Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Yu Tian
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Jinjin Xing
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Qi Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
| |
Collapse
|
14
|
Zhou Y, Zhao J, Guo J, Lian X, Wang H. Effects of Amylopectins from Five Different Sources on Disulfide Bond Formation in Alkali-Soluble Glutenin. Foods 2023; 12:foods12020414. [PMID: 36673506 PMCID: PMC9857419 DOI: 10.3390/foods12020414] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/10/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Wheat, maize, cassava, mung bean and sweet potato starches have often been added to dough systems to improve their hardness. However, inconsistent effects of these starches on the dough quality have been reported, especially in refrigerated dough. The disulfide bond contents of alkali-soluble glutenin (ASG) have direct effects on the hardness of dough. In this paper, the disulfide bond contents of ASG were determined. ASG was mixed and retrograded with five kinds of amylopectins from the above-mentioned botanical sources, and a possible pathway of disulfide bond formation in ASGs by amylopectin addition was proposed through molecular weight, chain length distribution, FT-IR, 13C solid-state NMR and XRD analyses. The results showed that when wheat, maize, cassava, mung bean and sweet potato amylopectins were mixed with ASG, the disulfide bond contents of alkali-soluble glutenin increased from 0.04 to 0.31, 0.24, 0.08, 0.18 and 0.29 μmol/g, respectively. However, after cold storage, they changed to 0.55, 0.16, 0.26, 0.07 and 0.19 μmol/g, respectively. The addition of wheat amylopectin promoted the most significant disulfide bond formation of ASG. Hydroxyproline only existed in the wheat amylopectin, indicating that it had an important effect on the disulfide bond formation of ASG. Glutathione disulfides were present, as mung bean and sweet potato amylopectin were mixed with ASG, and they were reduced during cold storage. Positive/negative correlations between the peak intensity of the angles at 2θ = 20°/23° and the disulfide bond contents of ASG existed. The high content of hydroxyproline could be used as a marker for breeding high-quality wheat.
Collapse
Affiliation(s)
- Yu Zhou
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jinjin Zhao
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Junjie Guo
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Correspondence: ; Tel.: +86-13-312101772; Fax: +86-22-26686254
| | - Huaiwen Wang
- School of Mechanical Engineering, Tianjin University of Commerce, Tianjin 300134, China
| |
Collapse
|
15
|
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio. Food Res Int 2023; 163:112286. [PMID: 36596192 DOI: 10.1016/j.foodres.2022.112286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Oil addition is challenging during high-moisture extrusion due to the negative fiber formation effects. A previous study found that oil-in-water (O/W) emulsions could significantly increase the oil content in high-moisture extrudates, but the molecular mechanism remained unclear. This study aimed to determine O/W emulsion influence on protein physicochemical properties in SPI extrudates during high-moisture extrusion. O/W emulsions were mixed with soy protein isolates (SPI) to prepare extrudates with oil/water ratios of 0/65, 4/61, and 8/57 (w/w). SDS-PAGE and ATR-FTIR analysis showed that higher oil/water ratios enhanced protein aggregation and promoted alteration from β-sheet to random coil in SPI extrudates, which could be correlated to the reduction of protein solubility. The color was altered to lighter and yellow, and hardness, chewiness, and fiber degree decreased with increased oil/water ratios in SPI extrudates. In addition, in vitro digestion analyses showed that higher oil content contributed to improved protein digestibility.
Collapse
|
16
|
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]
|
17
|
Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
18
|
Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded product quality. Food Chem 2022; 390:133139. [DOI: 10.1016/j.foodchem.2022.133139] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 04/08/2022] [Accepted: 04/30/2022] [Indexed: 12/22/2022]
|
19
|
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
|
20
|
Chen Q, Zhang J, Zhang Y, Liu H, Li T, Wang Q, Kaplan DL. Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing. Food Chem 2022; 404:134176. [DOI: 10.1016/j.foodchem.2022.134176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 09/04/2022] [Accepted: 09/05/2022] [Indexed: 10/14/2022]
|
21
|
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
|
22
|
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]
|
23
|
Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107508] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
24
|
Zhang X, Zhao Y, Zhao X, Sun P, Zhao D, Jiang L, Sui X. The texture of plant protein-based meat analogs by high moisture extrusion: A review. J Texture Stud 2022. [PMID: 35580199 DOI: 10.1111/jtxs.12697] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/19/2022] [Accepted: 05/14/2022] [Indexed: 11/28/2022]
Abstract
Meat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat. Nowadays, there have been some advances in the textural characterization of meat analogs, which are discussed in detail in this review. Firstly, this review describes the current characterizations of meat analogs in terms of fiber structure, hardness, springiness, tensile resistant force and sensory evaluation. Then, methods for analyzing the texture of meat analogs, such as texture analyzer, microstructure-based methods and other methods for characterizing fiber structure, are summarized. In addition, these characterizations are discussed in relation to the factors that influence the texture of meat analogs during HME. Finally, we propose priorities and some promising methods for future meat analogs conformation studies.
Collapse
Affiliation(s)
- Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yu Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaohui Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Pin Sun
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dongshun Zhao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xiaonan Sui
- College of Food Science, Northeast Agricultural University, Harbin, China
| |
Collapse
|
25
|
Understanding the influence of curdlan on the quality of frozen cooked noodles during the cooking process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
26
|
Liang Y, Chen Z, Liu M, Qu Z, Liu H, Song J, Zhu M, Zhang X, He B, Wang J. Effect of curdlan on the aggregation behavior and structure of gluten in frozen-cooked noodles during frozen storage. Int J Biol Macromol 2022; 205:274-282. [PMID: 35192902 DOI: 10.1016/j.ijbiomac.2022.02.085] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 01/07/2022] [Accepted: 02/15/2022] [Indexed: 11/17/2022]
Abstract
Due to the crucial role of gluten network in maintaining the tensile properties of frozen-cooked noodles (FCNs), the underlying mechanism of protective effect of curdlan on FCNs quality during frozen storage was explored from the perspective of aggregation behavior and structure of gluten in this study. The results showed that curdlan weakened the depolymerization behavior of gluten proteins through inhibiting the disruption of disulfide bonds; Curdlan stabilized the secondary structure of gluten proteins by restraining the transformation of compact α-helices to other secondary structures; Atomic force microscope results implied that curdlan inhibited the aggregation of gluten chains; Confocal laser scanning microscopy observation analyzed by AngioTool software indicated that the connectivity and uniformity of gluten network were enhanced because of curdlan. This study may provide more comprehensive theories for the strengthening effect of curdlan on FCNs quality from the perspective of gluten structure and contribute to the quality improvement of FCN in the food technology field.
Collapse
Affiliation(s)
- Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zilu Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhuoting Qu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiayang Song
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengfei Zhu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Baoshan He
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| |
Collapse
|
27
|
Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022; 11:foods11081112. [PMID: 35454698 PMCID: PMC9032996 DOI: 10.3390/foods11081112] [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: 03/23/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 11/24/2022] Open
Abstract
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.
Collapse
Affiliation(s)
- Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Xiangze Meng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Wei Wang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Jilin Provincial Agricultural Products Processing Industry Promotion Center, Changchun 130022, China
| | - Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Yi Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Zengwang Guo
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Correspondence: (Z.G.); (H.Y.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Correspondence: (Z.G.); (H.Y.)
| |
Collapse
|
28
|
Chen Y, Liang Y, Tian X, Wang X, Liu H, Jia F, Zhang X, Wang J. Effect of oil oxidation on aggregation of wheat gluten–peanut oil complexes during extrusion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15611] [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]
Affiliation(s)
- Yu Chen
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Ying Liang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xiaohua Wang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Hao Liu
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Feng Jia
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Xia Zhang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Jinshui Wang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| |
Collapse
|
29
|
Zhang Z, Zhang L, He S, Li X, Jin R, Liu Q, Chen S, Sun H. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zuoyong Zhang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Luji Zhang
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Risheng Jin
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | | | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| |
Collapse
|
30
|
Liu H, Liang Y, Chen Z, Liu M, Qu Z, He B, Zhang X, Wang J. Effect of curdlan on the aggregation behavior of gluten protein in frozen cooked noodles during cooking. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
31
|
Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111612] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
32
|
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
|
33
|
Guo J, Yang L, Wang D, Lian X, Liu C. Research on the influences of two alcohol soluble glutenins on the retrogradation of wheat amylopectin/amylose. Int J Biol Macromol 2021; 183:463-472. [PMID: 33932417 DOI: 10.1016/j.ijbiomac.2021.04.174] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/24/2021] [Accepted: 04/26/2021] [Indexed: 10/21/2022]
Abstract
Two alcohol soluble glutenins (ASGLUs) were extracted from gluten and further separated by column chromatography. The ASGLUs with Mw lower than 20,000 (ASGLU 1) and Mw higher than 70,000 (ASGLU 2) show the total amino acid contents of 86.71 g/100 g and 62.847 g/100 g respectively. Both of them are rich in Glu (45.574% and 43.224%) and Pro (15.447% and 16.370%) while poor in cys-s, met and lys (less than 1%). When wheat amylopectin/amylose retrogrades with those ASGLUs, the retrogradation rate of amylopectin with ASGLU 1 enhances significantly. UV-Vis, X-ray diffraction, FT-IR, DSC, CD and solid 13C NMR suggest that the double helixes of amylopectin short-chain branching are unwound during gelatinization. The hydrogen bonds of ASGLU 1 between amide and carbonyl oxygen are destroyed, meanwhile, β-sheets are unfolded. During retrogradation, ASGLU 1 with less steric hindrance gets into the crevice of amylopectin and combines with the short-chain branching by hydrogen bond. The retrogradation dynamics show that the nucleation type of amylopectin-ASGLU 1 changes from instantaneous to rod-like growth during the process of retrogradation. β-sheet of ASGLU 1 changes to β-turn and random conformations at the meantime. The results provide a key targeting to control retrogradation of dough.
Collapse
Affiliation(s)
- Junjie Guo
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Lu Yang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Danli Wang
- School of Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China.
| | - Cheng Liu
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China
| |
Collapse
|
34
|
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
|
35
|
Mosibo OK, Ferrentino G, Alam MR, Morozova K, Scampicchio M. Extrusion cooking of protein-based products: potentials and challenges. Crit Rev Food Sci Nutr 2020; 62:2526-2547. [PMID: 33297728 DOI: 10.1080/10408398.2020.1854674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Extrusion cooking is receiving increasing attention as technology applied for the production of protein-based products. Researchers in this field showed that proteins from several sources are barely consumed because of their poor functionality and lack of acceptability related to the presence of some antinutritional factors. In this regard, extrusion is becoming of key importance thanks to its ability to improve protein functional properties. Based on this remarkable advantage, several studies have been published so far providing evidence of the enhanced functional, physicochemical and sensory properties of protein-based extruded products. The objective of the present review is to give a detailed overview of the potential of extrusion for the production of protein-based products. More specifically, the work describes all the studies published so far on vegetable and animal proteins including those recently released applying the technology on insect proteins. The aspects related to the functional properties of the extrudates together with the quality changes occurring during the process are also described to highlight the potential of the technology for future applications.
Collapse
Affiliation(s)
- Ornella Kongi Mosibo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Md Rizvi Alam
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| |
Collapse
|