High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure

Zhang, Jinchuang; Liu, Li; Jiang, Yuanrong; Shah, Faisal; Xu, Yongjun; Wang, Qiang

doi:10.1016/j.foodhyd.2019.105311

Cited by 117 publications

(57 citation statements)

References 38 publications

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“…The physicochemical and sensory properties of the product were similar to soy-based TVP, and the researchers suggested that it can be used for the development of ground beef like substitutes [ 144 ]. Recently, high-moisture extrusion products with a fibrous structure were also reported [ 145 , 146 ].…”

Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

270

197

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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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Section: Plant-based Ingredients For Meat Analoguesmentioning

confidence: 99%

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Kyriakopoulou

Keppler

Goot

2021

Foods

270

197

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“…Extrusion of plant-based proteins into fibers with an anisotropic structure, for the production of meat analogs was described in numerus papers. Recent papers examined new plant-protein sources, such as peanuts, in a blend with more traditional plant-protein sources, such as soy, or with polysaccharides, to form fibrous structures [ 87 , 88 , 89 ]. In general, it was concluded that an anisotropic structure could be obtained with high extrusion temperature [ 84 , 90 ]; However, when combining high temperature with high screw speed, a porous extrudate may be obtained, due to boiling of water upon pressure release at the die exit [ 84 ].…”

Section: Structuring Techniquesmentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.

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“…Many authors have, therefore, studied the material obtained after processing at elevated temperatures. A commonly used method to study the change in proteinprotein interactions is by measuring protein solubility in different buffer systems (Samard, Gu, and Ryu 2019;Chiang et al 2019;Zhang et al 2020;Pietsch et al 2019;Osen et al 2015;Fang, Zhang, and Wei 2014;Liu and Hsieh 2007). The different buffers selectively disrupt the different types of protein-protein interactions, which is assumed to solubilize them.…”

Section: Analysis Of Protein-protein Interactionsmentioning

confidence: 99%

“…This would allow for clearer differentiation between the relative importance of covalent and non-covalent bonds. Another method to indirectly measure protein-protein interactions is based on the analysis of molecular weights before and after thermo-mechanical processing using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) (Chen, Wei, and Zhang 2011;Fang, Zhang, and Wei 2014;Osen et al 2015;Zhang et al 2020) or size exclusion chromatography (SEC) (Strecker et al 1995;Domenek et al 2002;Fang et al 2013;Pietsch, Karbstein, and Emin 2018). Some authors observed a decrease in intensity of specific bands on the gel after extrusion of soy Zhang 2011, Chen et al 2010;Fang, Zhang, and Wei 2014) and pea protein isolates (Osen et al 2015).…”

Section: Analysis Of Protein-protein Interactionsmentioning

confidence: 99%