Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate

Fu, Jialing; Zheng, Yixin; Gao, Yujie; Yin, Zhifu; Sun, Cuixia; Fang, Yapeng

doi:10.1007/s11483-023-09805-7

Cited by 5 publications

(1 citation statement)

References 35 publications

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“…The common structuring ingredients include starches, alginates, fibre, pectin, carrageenan, methylcellulose, and gums [99]. The addition of polysaccharide modifies blends' rheological properties, such as soluble starches (potato starch), which tend to cause a decrease in viscosity, thus leading to lesser fibrous structure formation [100]. On the other hand, enriching the blend with non-starch polysaccharide (κ-carrageenan and curdlan) promotes molecular aggregation, thus resulting in the improved hardness of the product.…”

Section: Fibre-rich Ingredientsmentioning

confidence: 99%

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

Sengar,

Beyrer,

McDonagh

et al. 2023

Foods

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The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different possible mechanisms responsible for structure formation and the effect of extrusion process parameters and outlines the recent advances in the long cooling dies (LCDs) used for meat alternative development. The role of different protein ingredients and the impact of combining them with other biopolymers were also evaluated. The underlying mechanism behind anisotropic structure formation during HME is a synergistic effect, with substantial dependence on the source of ingredients and their processing background. Formulation including proteins derived from plants, insects, animals, and microalgae with other biopolymers could pave the way to develop structured meat alternatives and fill nutritional interstices. Dynamic or rotating annular gap cooling dies operating at freely controllable shear and static annular gap dies are recent developments and assist to produce layered or fibrous structures. The complex chemical sites created during the HME of plant protein favour flavour and colour retention. This paper summarises the recent information published in the scientific literature and patents, which could further help researchers to fill the present knowledge gaps.

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Section: Fibre-rich Ingredientsmentioning

confidence: 99%

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

Sengar,

Beyrer,

McDonagh

et al. 2023

Foods

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show abstract

Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation

Wang,

Yu,

Xia

et al. 2024

Food Chemistry

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Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate

Cited by 5 publications

References 35 publications

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

Toward Diverse Plant Proteins for Food Innovation

Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation

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