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Lei S, Zhao C, Miao Y, Zhao H, Liu Z, Zhang Y, Zhao L, Peng C, Gong J. Quality characteristics and fibrous structure formation mechanism of walnut protein and wheat gluten meat analogues during high-moisture extrusion cooking process. Food Chem 2024; 463:141168. [PMID: 39276553 DOI: 10.1016/j.foodchem.2024.141168] [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: 03/13/2024] [Revised: 07/02/2024] [Accepted: 09/05/2024] [Indexed: 09/17/2024]
Abstract
Blending two or more materials to create better high-moisture meat analogues has been actively studied in the food science and technology field. Walnut protein is a high-quality plant-based protein resource, yet its full potential remains underexploited. Thus, this study focused on exploring the quality characteristics and fibrous structure formation mechanism of walnut protein (WP) and wheat gluten (WG) meat analogues during high-moisture extrusion cooking process. Results showed that the optimized WP and WG-blended high-moisture meat analogues exhibited a more pronounced anisotropic and oriented fibrous structure. The blending of WP and WG can protect the molecular chains from the thermal transition, and promote the aggregation of protein molecules mainly by enhancing the interaction between hydrophobic interactions and hydrogen bonds, increasing the apparent viscosity and forming protein subunits with larger molecular weights (>100 kDa) to stabilize the newly formed conformation. Additionally, the content of α-helix was the highest among the secondary structures. This study provides a theoretical basis for the application of WG and WP to produce HMMAs with rich fibrous structures.
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Affiliation(s)
- Shuwen Lei
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yue Miao
- Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650201, China
| | - Hong Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Zhichen Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yuzhuang Zhang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Lei Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunxiu Peng
- College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
| | - Jiashun Gong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, China.
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Huang Y, Liu L, Sun B, Zhu Y, Lv M, Li Y, Zhu X. A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion. Foods 2024; 13:2215. [PMID: 39063299 PMCID: PMC11276047 DOI: 10.3390/foods13142215] [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: 05/16/2024] [Revised: 06/22/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
The global development of livestock production systems, accelerated by the growing demand for animal products, has greatly contributed to land-use change, greenhouse gas emissions, and pollution of the local environment. Further, excessive consumption of animal products has been linked with cardiovascular diseases, digestive system diseases, diabetes, and cancer. On the other hand, snacks, pasta, and bread available on the market are made from wheat, fat, salt, and sugar, which contribute to the risk of cardiovascular diseases. To counter these issues, a range of plant protein-based food products have been developed using different processing techniques, such as extrusion. Given the easy scalability, low cost of extrusion technology, and health benefits of soy proteins, this review focuses on the extrusion of soy protein and the potential application of soy protein-based extrudates in the manufacture of healthy, nutritious, and sustainable meat analogs, snacks, pasta products, and breakfast cereals. This review discusses the addition of soy protein to reformulate hypercaloric foods through extrusion technology. It also explores physical and chemical changes of soy proteins/soy protein blends during low and high moisture extrusion. Hydrogen bonds, disulfide bonds, and hydrophobic interactions influence the properties of the extrudates. Adding soy protein to snacks, pasta, breakfast cereals, and meat analogs affects their nutritional value, physicochemical properties, and sensory characteristics. The use of soy proteins in the production of low-calorie food could be an excellent opportunity for the future development of the soybean processing industry.
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Affiliation(s)
- Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Bingyu Sun
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Ying Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Mingshou Lv
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Xiuqing Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; (Y.H.); (L.L.); (B.S.); (Y.Z.); (M.L.)
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3
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West S, Monteyne AJ, Whelehan G, Abdelrahman DR, Murton AJ, Finnigan TJ, Mandalari G, Booth C, Wilde PJ, Stephens FB, Wall BT. High-Moisture Extrusion of a Dietary Protein Blend Impairs In Vitro Digestion and Delays In Vivo Postprandial Plasma Amino Acid Availability in Humans. J Nutr 2024; 154:2053-2064. [PMID: 38797481 PMCID: PMC11282500 DOI: 10.1016/j.tjnut.2024.05.018] [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: 02/13/2024] [Revised: 04/26/2024] [Accepted: 05/21/2024] [Indexed: 05/29/2024] Open
Abstract
BACKGROUND Industrial processing can alter the structural complexity of dietary proteins and, potentially, their digestion and absorption upon ingestion. High-moisture extrusion (HME), a common processing method used to produce meat alternative products, affects in vitro digestion, but human data are lacking. We hypothesized that HME of a mycoprotein/pea protein blend would impair in vitro digestion and in vivo postprandial plasma amino acid availability. METHODS In Study A, 9 healthy volunteers completed 2 experimental trials in a randomized, double-blind, crossover design. Participants consumed a beverage containing 25 g protein from a "dry" blend (CON) of mycoprotein/pea protein (39%/61%) or an HME content-matched blend (EXT). Arterialized venous blood samples were collected in the postabsorptive state and regularly over a 5-h postprandial period to assess plasma amino acid concentrations. In Study B, in vitro digestibility of the 2 beverages were assessed using bicinchoninic acid assay and optical fluorescence microscopy at baseline and during and following gastric and intestinal digestion using the INFOGEST model of digestion. RESULTS Protein ingestion increased plasma total, essential (EAA), and branched-chain amino acid (BCAA) concentrations (time effect, P < 0.0001) but more rapidly and to a greater magnitude in the CON compared with the EXT condition (condition × time interaction, P < 0.0001). This resulted in greater plasma availability of EAA and BCAA concentrations during the early postprandial period (0-150 min). These data were corroborated by the in vitro approach, which showed greater protein availability in the CON (2150 ± 129 mg/mL) compared with the EXT (590 ± 41 mg/mL) condition during the gastric phase. Fluorescence microscopy revealed clear structural differences between the 2 conditions. CONCLUSIONS These data demonstrate that HME delays in vivo plasma amino acid availability following ingestion of a mycoprotein/pea protein blend. This is likely due to impaired gastric phase digestion as a result of HME-induced aggregate formation in the pea protein. This trial was registered at clinicaltrials.gov as NCT05584358.
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Affiliation(s)
- Sam West
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, United Kingdom; Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, United Kingdom; NIHR Oxford Biomedical Research Centre, Oxford, University Hospitals NHS Foundation Trust, Oxford, United Kingdom
| | - Alistair J Monteyne
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, United Kingdom
| | - Gráinne Whelehan
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, United Kingdom
| | - Doaa R Abdelrahman
- Department of Surgery, University of Texas Medical Branch, Galveston, TX, United States; Sealy Center on Aging, University of Texas Medical Branch, Galveston, TX, United States
| | - Andrew J Murton
- Department of Surgery, University of Texas Medical Branch, Galveston, TX, United States; Sealy Center on Aging, University of Texas Medical Branch, Galveston, TX, United States
| | | | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy
| | - Catherine Booth
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, United Kingdom
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, United Kingdom
| | - Francis B Stephens
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, United Kingdom
| | - Benjamin T Wall
- Department of Public Health and Sport Sciences, Faculty of Health and Life Sciences, University of Exeter, Exeter, United Kingdom.
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Plattner BJ, Hong S, Li Y, Talavera MJ, Dogan H, Plattner BS, Alavi S. Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion. Foods 2024; 13:1195. [PMID: 38672868 PMCID: PMC11049411 DOI: 10.3390/foods13081195] [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: 11/08/2023] [Revised: 12/18/2023] [Accepted: 01/15/2024] [Indexed: 04/28/2024] Open
Abstract
A new form of plant-based meat, known as 'high-moisture meat analogs' (HMMAs), is captivating the market because of its ability to mimic fresh, animal muscle meat. Utilizing pea protein in the formulation of HMMAs provides unique labeling opportunities, as peas are both "non-GMO" and low allergen. However, many of the commercial pea protein isolate (PPI) types differ in functionality, causing variation in product quality. Additionally, PPI inclusion has a major impact on final product texture. To understand the collective impact of these variables, two studies were completed. The first study compared four PPI types while the second study assessed differences in PPI inclusion amount (30-60%). Both studies were performed on a Wenger TX-52 extruder, equipped with a long-barrel cooling die. Rapid-visco analysis (RVA) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated differences in protein solubility among the different PPI types. In general, lower protein solubility led to better product quality, based on visual evaluation. Cutting strength and texture profile analysis showed increasing PPI inclusion from 30-60% led to significantly higher product hardness (14,160-16,885 g) and toughness (36,690-46,195 g. s). PPI4 led to lower product toughness (26,110 and 33,725 g. s), compared to the other PPIs (44,620-60,965 g. s). Heat gelling capacity of PPI4 was also highest among PPI types, by way of least gelation concentration (LGC) and RVA. When compared against animal meat, using more PPI (50-60%) better mimicked the overall texture and firmness of beef steak and pork chops, while less PPI better represented a softer product like chicken breast. In summary, protein content and also functionality such as cold water solubility and heat gelation dictated texturization and final product quality. High cold water solubility and poor heat gelation properties led to excessive protein cross linking and thicker yet less laminated shell or surface layer. This led to lower cutting firmness and toughness, and less than desirable product texture as compared to animal meat benchmarks. On the other hand, pea proteins with less cold water solubility and higher propensity for heat gelation led to products with more laminated surface layer, and higher cutting test and texture profile analysis response. These relationships will be useful for plant-based meat manufacturers to better tailor their products and choice of ingredients.
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Affiliation(s)
| | | | | | | | | | | | - Sajid Alavi
- Department of Grain Science and Industry, Kansas State University, 201 Shellenberger Hall, Manhattan, KS 66506, USA; (B.J.P.); (S.H.); (Y.L.); (M.J.T.); (H.D.); (B.S.P.)
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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.
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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.
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Sun Y, Dong M, Bai J, Liu X, Yang X, Duan X. Preparation and properties of high-soluble wheat gluten protein-based meat analogues. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:42-50. [PMID: 37574760 DOI: 10.1002/jsfa.12922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/14/2023] [Accepted: 08/14/2023] [Indexed: 08/15/2023]
Abstract
BACKGROUND Wheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion. RESULTS The results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure. CONCLUSION When the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yusha Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Mengxue Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Jie Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Xiujuan Yang
- Guangxi Subtropical Crops Research Institute, Nanning, People's Republic of China
| | - Xiang Duan
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
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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.
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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.
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8
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Yu X, Wang H, Yuan Y, Shi J, Duan Y, Wang L, Wang P, Xiao Z. Changes in physicochemical and structural properties of pea protein during the high moisture extrusion process: Effects of carboxymethylcellulose sodium and different extrusion zones. Int J Biol Macromol 2023; 251:126350. [PMID: 37591439 DOI: 10.1016/j.ijbiomac.2023.126350] [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: 05/11/2023] [Revised: 08/03/2023] [Accepted: 08/14/2023] [Indexed: 08/19/2023]
Abstract
This study investigated effects of carboxymethylcellulose sodium (CMC) on the conformational evolution of pea protein during the high moisture extrusion process. The morphological observation showed that the addition of CMC facilitated the formation of fibrous structure of pea protein. In comparison with the pea protein in the melting zone and extrudate, the combination of CMC increased the denaturation enthalpy of pea protein by 2.09 % and 2.34 %. Compared with the material in the mixing zone, the degree of grafting between CMC and pea protein in the die was enhanced by 98.95 %. In general, the supplementation of CMC depressed the exposure of hydrophobic groups in the pea protein. In the extrusion barrel, the CMC increased the unfolding of protein molecular chains while it promoted the refolding of protein chains in the die. For the extrudate, the addition of CMC decreased the contents of α-helix and β-sheet of pea protein by 9.67 % and 6.93 % while the contents of β-turn and random coil were increased, leading to changes in the molecular weight distribution of protein molecules. In conclusion, these results provided new strategies toward producing the high-quality pea protein-based meat analogues by adding CMC.
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Affiliation(s)
- Xiaoshuai Yu
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Haiguan Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Yuan Yuan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Jiafeng Shi
- 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
| | - Lishuang Wang
- College of Food, Shenyang Agricultural University, Shenyang 110866, China
| | - Peng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
| | - Zhigang Xiao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China; College of Food, Shenyang Agricultural University, Shenyang 110866, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
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9
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Mateen A, Singh G. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues. Food Res Int 2023; 173:113395. [PMID: 37803733 DOI: 10.1016/j.foodres.2023.113395] [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: 06/11/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
This study explored the use of millets flours as a secondary ingredient with soy protein isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets (sorghum, pearl millet, and finger millet) with three incorporation levels (10%, 20%, and 30%) were extruded at 60%, 65%, and 70% moisture content. The results showed that millet type, incorporation level, and moisture content significantly influenced the system parameters and textural properties. Good visual texturization was achieved at addition of pearl millet up to 30% incorporation level and sorghum and finger millet up to 20% incorporation level. Furthermore, the textural properties of HMMA made from SPI-millet blends were compared against HMMA made from SPI-gluten blend and real chicken. The HMMA made from SPI-millet flour had lower hardness, chewiness, resilience, springiness, tensile strength, cutting strength than that for SPI and SPI-wheat gluten blend and were much closer to corresponding values for real chicken. The results also showed that each of the three millet types generated distinctly different fibre patterns (thick to thin fibres) and colour (whiter to darker) of HMMA. Thus, HMMA produced from SPI-millet flour blends can offer a wide textural, fibre pattern and colour space for different plant-based meat applications. Since millets do not have gluten, they also offer an opportunity to make gluten-free HMMA's.
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Affiliation(s)
- Abdul Mateen
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India
| | - Gurmeet Singh
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India.
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10
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See XY, Chiang JH, Law LM, Osen R. High moisture extrusion of plant proteins: advances, challenges, and opportunities. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37850862 DOI: 10.1080/10408398.2023.2268736] [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: 10/19/2023]
Abstract
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the market. There has been growing interest to diversify the protein sources used for meat analogues due to concerns over food waste, monocropping and allergenicity. Optimizing the extrusion process for plant proteins (e.g., hemp, mung bean, fava bean) tends to be time consuming and relies on the operators' intuition and experience to control the process well. Simulating the extrusion process has been challenging so far due to the diverse inputs and configurations involved during extrusion. This review details the mechanism for fibrous structure formation and provides an overview of the extrusion parameters used for texturizing a broad range of plant protein sources. Referring to these data reduces the resources needed for optimizing the extrusion process for novel proteins and may be useful for future extrusion modeling efforts. The review also highlights potential challenges and opportunities for extruding plant proteins, which may help to accelerate the development and commercialization of related products.
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Affiliation(s)
- Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Li Min Law
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Republic of Singapore
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11
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Li J, Xia X, Shi C, Chen X, Tang H, Deng L. A Reliable Method for Determining the Degree of Orientation of Fibrous Foods Using Laser Transmission and Computer Vision. Foods 2023; 12:3541. [PMID: 37835194 PMCID: PMC10572238 DOI: 10.3390/foods12193541] [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: 08/15/2023] [Revised: 09/14/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
The degree of organised alignment of fibre structures, referred to as the degree of orientation, significantly influences the textural properties and consumer acceptance of fibrous foods. To develop a new method to quantitatively characterise the fibre structure of such foods, a laser transmission imaging system is constructed to capture the laser beam spot on a sample, and the resulting image undergoes a series of image processing steps that use computer vision to translate the light and dark variations of the original images into distinct ellipses. The results show that the degree of orientation can be reasonably calculated from the ellipse obtained by fitting the outermost isopixel points. To validate the reliability of the newly developed method, we determine the degree of orientation of typical fibrous foods (extruded beef jerky, pork jerky, chicken jerky, and duck jerky). The ranking of the measured orientation agrees with the results of pseudocolour maps and micrographs, confirming the ability of the method to distinguish different fibrous foods. Furthermore, the relatively small coefficients of variation and the strong positive correlation between the degree of organisation and the degree of orientation confirm the reliability of this newly developed method.
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Affiliation(s)
| | | | | | | | | | - Li Deng
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; (J.L.); (X.X.); (C.S.); (X.C.); (H.T.)
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12
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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.
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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
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13
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Sargautis D, Kince T, Gramatina I. Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion. Foods 2023; 12:2333. [PMID: 37372544 DOI: 10.3390/foods12122333] [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: 05/22/2023] [Revised: 06/03/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
An oat protein concentrate (OC1) was isolated from oat flour through starch enzymatic hydrolysis, by subsequent defatting by ethanol and supercritical fluid extraction (SFE) reaching protein concentrations of 78% and 77% by weight in dry matter, respectively. The protein characterisation and functional properties of the defatted oat protein concentrates were evaluated, compared and discussed. The solubility of defatted oat protein was minor in all ranges of measured pH (3-9), and foamability reached up to 27%. Further, an oat protein concentrate defatted by ethanol (ODE1) was extruded by a single screw extruder. The obtained extrudate was evaluated by scanning electron microscope (SEM), texture and colour analysers. The extrudate's surface was well formed, smooth, and lacking a tendency to form a fibrillar structure. Textural analysis revealed a non-unform structure (fracturability 8.8-20.9 kg, hardness 26.3-44.1 kg) of the oat protein extrudate.
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Affiliation(s)
- Darius Sargautis
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
| | - Tatjana Kince
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
| | - Ilze Gramatina
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
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14
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Zhang R, Yang Y, Liu Q, Xu L, Bao H, Ren X, Jin Z, Jiao A. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective. Foods 2023; 12:1696. [PMID: 37107491 PMCID: PMC10137993 DOI: 10.3390/foods12081696] [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: 03/13/2023] [Revised: 04/10/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.
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Affiliation(s)
- Ruixin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liangyun Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huiyi Bao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.Z.); (Y.Y.); (Q.L.); (L.X.); (H.B.); (X.R.); (Z.J.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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15
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Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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16
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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: 7] [Impact Index Per Article: 7.0] [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.
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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.
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17
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Zhao Z, Wang Z, He Z, Zeng M, Chen J. Effects of Process Parameters on the Fibrous Structure and Textural Properties of Calcium Caseinate Extrudates. Polymers (Basel) 2023; 15:1292. [PMID: 36904531 PMCID: PMC10007486 DOI: 10.3390/polym15051292] [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: 02/06/2023] [Revised: 02/23/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
Textured calcium caseinate extrudates are considered promising candidates in producing fish substitutes. This study aimed to evaluate how the moisture content, extrusion temperature, screw speed, and cooling die unit temperature of the high-moisture extrusion process affect the structural and textural properties of calcium caseinate extrudates. With an increase in moisture content from 60% to 70%, there was a decrease in the cutting strength, hardness, and chewiness of the extrudate. Meanwhile, the fibrous degree increased considerably from 1.02 to 1.64. The hardness, springiness, and chewiness showed a downward trend with the rise in extrusion temperature from 50 °C to 90 °C, which contributed to the reduction in air bubbles in the extrudate. Screw speed showed a minor effect on fibrous structure and textural properties. A low temperature (30 °C) in all cooling die units led to damaged structure without mechanical anisotropy, which resulted from fast solidification. These results show that the fibrous structure and textural properties of calcium caseinate extrudates can be effectively manipulated by adjusting the moisture content, extrusion temperature, and cooling die unit temperature.
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Affiliation(s)
| | - Zhaojun Wang
- 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
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18
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Wang Y, Lyu B, Fu H, Li J, Ji L, Gong H, Zhang R, Liu J, Yu H. The development process of plant-based meat alternatives: raw material formulations and processing strategies. Food Res Int 2023; 167:112689. [PMID: 37087261 DOI: 10.1016/j.foodres.2023.112689] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused by the over-consumption of meat products. Soybean is now the primary material for the production of PBMs due to its excellent gelation properties, potential from fibrous structure, balanced nutritional value, and relatively low price. Extrusion is the most widely used process for producing PBMs, and it has a remarkable effect on simulating the fibrous structure of real meat products. However, interactions related to phase transitions in protein molecules or fibrous structures during extrusion remain a challenge. Currently, PBMs do not meet people's demand for realistic meat in terms of texture, taste, and flavor. Therefore, the objectives of this review are to explore how to improve fiber structure formation in terms of raw material formulation and processing technology. Factors to improve the taste and texture of PBMs are summarized in terms of optimizing process parameters, changing the composition of raw materials, and enriching taste and flavor. It will provide a theoretical basis for the future development of PBMs.
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19
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Mateen A, Mathpati M, Singh G. A study on high moisture extrusion for making whole cut meat analogue: Characterization of system, process and product parameters. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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20
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Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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21
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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). '.
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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
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22
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Baune MC, Terjung N, Tülbek MÇ, Boukid F. Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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23
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Li Y, Jiang R, Gao Y, Duan Y, Zhang Y, Zhu M, Xiao Z. Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy. Foods 2022; 11:3529. [PMID: 36360142 PMCID: PMC9657750 DOI: 10.3390/foods11213529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/27/2022] [Accepted: 11/01/2022] [Indexed: 05/25/2024] Open
Abstract
At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20% to prepare RB-SPI plant-based simulated meat by the high moisture extrusion technique. RB-SPI plant-based simulated meat revealed greater polyphenol content and preferable antioxidant capacity (DPPH radical scavenging capacity, ABTS scavenging ability, and FRAP antioxidant capacity) compared to SPI plant-based simulated meat. The aromatic amino acids (tryptophan and tyrosine) of RB-SPI plant-based simulated meats tend to be masked first, and then the hydrophobic groups are exposed as RB content increases and the polarity of the surrounding environment increases due to the change in the disulfide conformation of RB-SPI plant-based simulated meats from a stable gauche-gauche-gauche conformation to a trans-gauche-trans conformation.
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Affiliation(s)
- Yanran Li
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Ruisheng Jiang
- 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
| | - Yumin Duan
- Experimental Center of Shenyang Normal University (Department of Grain), Shenyang 110034, China
| | - Yifan Zhang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
| | - Minpeng Zhu
- 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
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24
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Meng A, Chen F, Zhao D, Wei Y, Zhang B. Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operation. Food Chem 2022; 395:133599. [DOI: 10.1016/j.foodchem.2022.133599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 06/17/2022] [Accepted: 06/27/2022] [Indexed: 11/26/2022]
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25
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Riazi F, Tehrani MM, Lammers V, Heinz V, Savadkoohi S. Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Zhang J, Chen Q, Kaplan DL, Wang Q. High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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27
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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]
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28
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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]
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29
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Sun D, Zhou C, Yu H, Wang B, Li Y, Wu M. Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103053] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Chen Q, Zhang J, Zhang Y, Kaplan DL, Wang Q. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107559] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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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.
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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
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High-Moisture Extrusion of Mixed Proteins from Soy and Surimi: Effect of Protein Gelling Properties on the Product Quality. Foods 2022; 11:foods11101397. [PMID: 35626967 PMCID: PMC9141467 DOI: 10.3390/foods11101397] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 02/04/2023] Open
Abstract
The high-moisture extrusion of proteins from plant and animal sources should be a new way for developing alternative protein products with meat-like texture. The protein gelling properties are considered an important factor for the meat-like texture formation during the high-moisture extrusion processing. In this study, the mixed protein gelling properties from soy protein isolate (SPI) and surimi at different ratios (90:10, 80:20, 70:30, 60:40 and 50:50) were investigated to relate to the high-moisture (70%) extruding product textural properties, correspondingly. Results showed that at SPI–surimi ratio 60:40, the heat-induced gelation time was clearly extended and the gel strength became much weaker. During the high-moisture extrusion processing, at SPI–surimi ratio 80:20, the extrudate showed the higher hardness, chewiness, gel strength and fibrous degree, while excessive surimi (more than 40%) in the blends would hinder the fibrous-oriented structure formation. It suggested that SPI may act as the continuous phase that is dispersed by surimi during the high-moisture extrusion processing. Interestingly, it was found that the gel strength of SPI–surimi blends was nonlinearly correlated with the specific mechanical energy (SME) and product textural properties. The study would be helpful for improving the textural properties of alternative protein products from soy and surimi.
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Kantanen K, Oksanen A, Edelmann M, Suhonen H, Sontag-Strohm T, Piironen V, Ramos Diaz JM, Jouppila K. Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion. Foods 2022; 11:foods11091280. [PMID: 35564006 PMCID: PMC9101016 DOI: 10.3390/foods11091280] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 12/26/2022] Open
Abstract
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues. Increased FPIc resulted in higher values in hardness, gumminess, chewiness, and cutting strengths as well as in darker colour and decreased water absorption capacity. The effect of increased FWC on these properties was weaker and the opposite. Images from microtomography revealed that higher FPIc led to a less organised fibrous structure. In conclusion, fibrous structures can be achieved by utilising a mixture of faba bean protein ingredients, and a higher FPC content seemed to promote fibre formation in the meat analogue.
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Affiliation(s)
- Katja Kantanen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
- Correspondence:
| | - Anni Oksanen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
| | - Heikki Suhonen
- Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, FI-00014 Helsinki, Finland;
| | - Tuula Sontag-Strohm
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
| | - Jose Martin Ramos Diaz
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (A.O.); (M.E.); (T.S.-S.); (V.P.); (J.M.R.D.); (K.J.)
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Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113056] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Wang Z, Liang G, Chen W, Qie X, Fu L, Li X, He Z, Zeng M, Goff HD, Chen J. Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09714-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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
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37
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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09692-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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38
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Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106732] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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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.
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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.)
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40
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41
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Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021; 10:foods10030600. [PMID: 33809143 PMCID: PMC7999387 DOI: 10.3390/foods10030600] [Citation(s) in RCA: 156] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
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42
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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: 20] [Impact Index Per Article: 5.0] [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.
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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
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43
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Webb D, Plattner BJ, Donald E, Funk D, Plattner BS, Alavi S. Role of chickpea flour in texturization of extruded pea protein. J Food Sci 2020; 85:4180-4187. [DOI: 10.1111/1750-3841.15531] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 11/26/2022]
Affiliation(s)
- Delaney Webb
- Department of Grain Science and Industry Kansas State University 1301 Mid‐Campus Drive North Manhattan KS 66506 USA
| | - Blake J. Plattner
- Department of Grain Science and Industry Kansas State University 1301 Mid‐Campus Drive North Manhattan KS 66506 USA
| | - Emily Donald
- Department of Grain Science and Industry Kansas State University 1301 Mid‐Campus Drive North Manhattan KS 66506 USA
| | - Danielle Funk
- Department of Grain Science and Industry Kansas State University 1301 Mid‐Campus Drive North Manhattan KS 66506 USA
| | | | - Sajid Alavi
- Department of Grain Science and Industry Kansas State University 1301 Mid‐Campus Drive North Manhattan KS 66506 USA
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Arora B, Yoon A, Sriram M, Singha P, Rizvi SS. Reactive extrusion: A review of the physicochemical changes in food systems. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102429] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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45
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Kiiru SM, Kinyuru JN, Kiage BN, Martin A, Marel A, Osen R. Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture-level variation on textural properties. Food Sci Nutr 2020; 8:4112-4120. [PMID: 32884692 PMCID: PMC7455933 DOI: 10.1002/fsn3.1700] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 11/06/2022] Open
Abstract
Due to the increasing global population and unsustainable meat production, the future supply of animal-derived protein is predicted to be insufficient. Currently, edible insects are considered as a potential and "novel" source of protein in the development of palatable meat analogues. This research used high moisture extrusion cooking (HMEC), at a screw speed of 150 rpm, to produce meat analogues using full- or low-fat cricket flours (CF) and soy protein isolate (SPI). Effects of water flow rate (WFR), cooking temperature (9 and 10 ml/min; 120, 140, and 160°C, respectively), and CF inclusions levels of 0, 15, 30, and 45% were analyzed. Cooking temperature and CF inclusion had a significant effect (p < .05) on both tensile stress in parallel and perpendicular directions, while WFR had no significant effect (p = .3357 and 0.7700), respectively. The tensile stress increased with temperature but decreased with CF inclusion at both WFRs. Comparatively, the tensile stress was stronger at WFR of 9 ml/min than at 10 ml/min; however, the tensile stress in parallel was mostly greater than tensile stress in perpendicular directions. Fibrous meat analogues with high anisotropic indices (AIs) of up to 2.80 were obtained, particularly at WFR of 10 ml/min and at inclusions of 30% low-fat CF. By controlling HMEC conditions, full-/low-fat cricket flours at 15% and 30% inclusions can offer an opportunity to partially substitute SPI in manufacturing of fibrous meat analogues.
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Affiliation(s)
- Samuel M. Kiiru
- Department of Food Science and TechnologyJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - John N. Kinyuru
- Department of Food Science and TechnologyJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - Beatrice N. Kiage
- Department of Food Science and TechnologyJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - Anna Martin
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Anna‐Kristina Marel
- Department of Food Technology and Bioprocess EngineeringMax Rubner‐InstitutFederal Research Institute of Nutrition and FoodKarlsruheGermany
| | - Raffael Osen
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
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Tsagareishvili D, Sesikashvili O, Tavdidishvili D, Dadunashvili G, Sakhanberidze N, Tsagareishvili S. Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour. POTRAVINARSTVO 2020. [DOI: 10.5219/1296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Widening the range of products produced on the basis of agricultural raw materials and improving the quality of these products and increasing their nutritional value ”‹”‹represent urgent challenges. Therefore, the production of new mass consumption products with high nutritional and biological value brings to the fore the use of local nut flour as an enriching supplement in innovative technological processes. The high nutritional value of nuts (nuts, walnuts, and peanuts) is due to their chemical composition, including lipids, a large amount of soluble proteins that are well absorbed by the human body, sufficiently large quantities of vitamin B1 and a small amount of vitamins PP and E. It is known that in peanut grains, lipids have a balanced composition of fats and acids, as well as sufficiently large amounts of essential amino acids, which makes their protein composition closer to that of animal proteins. This study considers the influence of thermoplastic extrusion parameters on the functional and physicochemical properties of extrudates in their formation process. The technological and design parameters of the process and their variation ranges are based on studies conducted on model systems. The ratio of the extrusion mixture components (formulation) is also developed. Based on the methodology for multifactorial experimental design, the variation of the volume weights, expansion rates, and mechanical specific energy expenditure of porous extrudates enriched with starch-based nut flour is studied. It has been established that the best quality indicators of the products are achieved with the minimum volume weight and the maximum expansion rate.
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