Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Zahari, Izalin; Ferawati, Ferawati; Helstad, Amanda; Ahlström, Cecilia; Östbring, Karolina; Rayner, Marilyn; Purhagen, Jeanette

doi:10.3390/foods9060772

Cited by 148 publications

(76 citation statements)

References 28 publications

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“…The stabilization of the aligned proteins is achieved through newly developed covalent bonds, either disulfide [ 30 , 31 , 32 , 33 , 34 , 35 ] or isopeptide bonds [ 29 , 36 ]. Later studies on HME adapted the theory of protein alignment and reported correlations between the changes in protein–protein interactions and the product structure [ 27 , 37 , 38 , 39 , 40 , 41 , 42 ].…”

Section: Introductionmentioning

confidence: 99%

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Wittek

Zeiler

Karbstein

et al. 2021

Foods

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The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temperatures (>100 °C); a cooling die prevents expansion of the matrix and facilitates the formation of the anisotropic structure. Although there are many studies focusing on this process, the mechanisms behind the structure formation still remain largely unknown. Ongoing discussions are based on two very different hypotheses: structure formation due to alignment and stabilization of proteins at the molecular level vs. structure formation due to morphology development in multiphase systems. The aim of this paper is, therefore, to investigate the mechanism responsible for the formation of anisotropic structures during the high moisture extrusion of plant proteins. A model protein, soy protein isolate, is extruded at high moisture content and the changes in protein–protein interactions and microstructure are investigated. Anisotropic structures are achieved under the given conditions and are influenced by the material temperature (between 124 and 135 °C). Extrusion processing has a negligible effect on protein–protein interactions, suggesting that an alignment of protein molecules is not required for the structure formation. Instead, the extrudates show a distinct multiphase system. This system consists of a water-rich, dispersed phase surrounded by a water-poor, i.e., protein-rich, continuous phase. These findings could be helpful in the future process and product design of novel plant-based meat analogues.

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Section: Introductionmentioning

confidence: 99%

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Wittek

Zeiler

Karbstein

et al. 2021

Foods

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“…The value of WAI highly depends on the nature of the proteins. The WAI value of hemp protein concentrate was lower than that of soy protein isolates [ 64 ].…”

Section: Resultsmentioning

confidence: 99%

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Liu

Huang

et al. 2021

Foods

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Chronic undernourishment affects billions of people. The development of whole-grain food with high nutritional quality may provide a valuable solution to nutritional security. Black-grained wheat (BGW), as a rich source of protein and micronutrients, is a good raw material for value-added products. The objectives of this study were to investigate the effects of barrel temperature, feed moisture content, and feed rate on the physical properties and nutritional components of whole BGW flour extrudates and to optimise their processing conditions by using the response surface methodology. The increasing barrel temperature, feed moisture content, and feed rate affected the specific volume, expansion ratio, hardness, fracturability, water absorption index (WAI), water solubility index (WSI), and total starch content of the extrudates, but did not significantly affect the content of protein, ash, iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn). The extruded wheat flour had a significantly higher content of Fe and Cu, and a lower total starch content than the unextruded flour under extrusion conditions. A significantly higher content of protein, ash, Zn, Cu, and Mn, and a significantly lower total starch content were found in the extruded and unextruded flours made of whole BGW than in those made of whole white-grained wheat. According to the significance of the regression coefficients of the quadratic polynomial model, the optimum extrusion parameters were as follows: a barrel temperature of 145.63 °C, feed moisture content of 19.56%, and feed rate of 40.64 g·min−1 in terms of the maximum specific volume, expansion ratio, fracturability, WAI and WSI, and the minimum hardness. These results may be used by food manufacturers to successfully develop extruded products from whole BGW flour, meeting consumer demands and needs.

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“…At present, commercial protein sources such as soy, wheat gluten (WG), pea, mycoprotein, egg albumin, and milk protein are commonly used in meat analog formulations (Alexander et al., 2017a; de Boer et al., 2013; Gómez‐Luciano et al., 2019; Insights, 2016; Smetana et al., 2015). Some new protein sources, such as mung bean, peanut, fava bean, lupine, mucuna bean, zien, insect protein, hemp, algae, and seaweed, have also shown promising results in recent studies on meat analogs (Batista et al., 2012; Brishti et al., 2017; Bühler et al., 2020; Jones, 2016; Jongen & Meerdink, 2001; Joshi & Kumar, 2015; Malav et al., 2015; Manski et al., 2007b; Mattice & Marangoni, 2020; Omohimi et al., 2014; Osen et al., 2014; Palanisamy et al., 2019a; Palanisamy et al., 2019b; Smetana et al., 2018; Zahari et al., 2020; Zhang et al., 2018).…”

Section: Meat Analogs: Composition and Functionalitymentioning

confidence: 99%

Meat analogs: Protein restructuring during thermomechanical processing

Beniwal

Singh

Kaur

et al. 2021

Comp Rev Food Sci Food Safe

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Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat. The physicochemical and structural changes that occur in concentrated protein systems during thermomechanical processing lead to the creation of a fibrous or layered meat‐like texture. Phase transitions in concentrated protein systems during protein‒protein, protein‒polysaccharide, protein‒lipid, and protein‒water interactions significantly influence the texture and the overall sensory quality of meat analogs. This review summarizes the roles of raw materials (moisture, protein type and concentration, lipids, polysaccharides, and air) and processing parameters (temperature, pH, and shear) in modulating the behavior of the protein phase during the restructuring process (structure‒function‒process relationship). The big challenge for the food industry is to manufacture concept‐based (such as beef‐like, chicken‐like, etc.) meat analogs with controlled structural attributes. This information will be useful in developing superior meat analogs that fulfill consumer expectations when replacing meat in their diet.

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Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Cited by 148 publications

References 28 publications

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour

Meat analogs: Protein restructuring during thermomechanical processing

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