Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

Pietsch, Valerie L.; Emin, M. Azad; Schuchmann, Heike P.

doi:10.1016/j.jfoodeng.2016.10.027

Cited by 164 publications

(116 citation statements)

References 37 publications

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“…(b)], which is in accordance with the finding of Grabowska et al that HMMAs obtained with the combination of ISP and WG could produce fibrous structures when they were aligned horizontally in the shear cell, while the layered structure indicated that they were vertically aligned. Several researchers reported that WG polymerization during extrusion cooking mainly involved the creation of disulfide bonds between glutenins and also the formation of glutenins and gliadins . For meat analogues without WG incorporation, Berk reported that soy HMMA had the chewiness of meat without its fibrous structure.…”

Section: Resultsmentioning

confidence: 99%

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

2019

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BACKGROUND Plant protein‐based products such as meat analogues have been receiving attention over the years. However, comparisons of product properties and mechanisms applied in the production of low‐ and high‐moisture meat analogues have not been reported. In this study, the effects of extrusion types (low‐ and high‐moisture extrusion cooking), absence or presence of added wheat gluten, as well as screw speed (150 and 200 rpm) on the physicochemical properties of meat analogues were evaluated. The mechanism of protein texturization of low‐ and high‐moisture meat analogues was studied. RESULTS Extrusion types and addition of wheat gluten had a major influence on physicochemical characteristics which were critical in controlling the fibrous texture of the final product, while screw speed had a minor impact on springiness only (P < 0.001). All high‐moisture meat analogues (HMMAs) were associated with a higher integrity index and greater stability of springiness and cutting strength than low‐moisture meat analogues (LMMAs) using the same formula and screw speed, while the nitrogen solubility index of HMMAs was lower. Based on the physicochemical properties determined, the higher cross‐link formation in HMMAs is proposed to occur in the cooling die section. CONCLUSION Our findings show that the utilization of high‐moisture extrusion cooking and the incorporation of wheat gluten into the formula at 400 g kg−1 could impart a fibrous and compact structure to extrudates similar to that of actual muscle meat, with a greater integrity index and texture stability. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

2019

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“…The temperature of each zone, water addition and screw speed were controlled in real time based on the test specification. The specific mechanical energy input of this study was 1714 kJ kg −1 as calculated as described by Pietsch et al . According to our previous study, the temperatures of zones II, III, IV and VI were set as 60, 130, 150 and 140 °C respectively, and the process parameters of wheat gluten/starch extrusion experiments were optimized: the ratio of wheat protein to wheat starch was 9:1 (w/w); water addition 44%; extrusion temperature (zone V) 160 °C; screw speed 280 rpm; and feeding capacity 21 kg h −1 .…”

Section: Methodsmentioning

confidence: 99%

“…In recent years, the barrier and mechanical properties of extruded plasticized vital wheat gluten have also been studied, which could extend the application of wheat gluten in packing materials . In addition, it was reported that thermal treatment in the screw section played the main role in wheat gluten polymerization and thus affected the visual appearance of meat analog products, whereas die temperature, pressure and specific mechanical energy input had no significant influence . However, to date, few articles have been available regarding the characterization of additives on the physicochemical characteristics and structural properties of wheat gluten/starch extrudates.…”

Section: Introductionmentioning

confidence: 99%

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Wang

et al. 2017

J Sci Food Agric

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“…The products derived thereof are characterised by the moisture content higher than 50% and a fibrous, nonexpanded texture like the meat (Fang et al ., ). However, literature data about the properties of the material and the final products’ quality are scarce and are limited to soy (Chen et al ., ), wheat (Pietsch et al ., ) and pea protein (Osen et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking

Zhang

Liu

Zhu

et al. 2018

Int J of Food Sci Tech

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Summary Ten groups of peanut protein powder (PPP)–soy protein isolate (SPI)/wheat gluten (WG) mixtures were prepared and extruded under the moisture content of 55%. Extrusion response parameters (specific mechanical energy (SME) and die temperature) during the extrusion were determined. Microstructure and textural properties of the extrudates were analysed. Results suggested that blending the PPP with SPI led to a lower SME and a higher die temperature during the extrusion, which led to a smoother and denser structure in the extrudates. While blending the PPP with WG resulted in a higher SME and a constant high die temperature during the extrusion, showing a rougher and looser structure in the extrudates. Compared with WG, SPI played a major role for the texturisation behaviour of PPP‐SPI‐WG mixtures during high moisture extrusion and for the extrudates. Both SPI and WG are required to improve the textural quality of texturised peanut protein.

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Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

Cited by 164 publications

References 37 publications

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Formation of macromolecules in wheat gluten/starch mixtures during twin‐screw extrusion: effect of different additives

Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking

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