Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

Krintiras, Georgios A.; Göbel, Jesse; Goot, Atze Jan van der; Stefanidis, Georgios D.

doi:10.1016/j.jfoodeng.2015.02.015

Cited by 118 publications

(93 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Those requirements are derived from studies in which shear-induced structure formation was studied using model systems (Manski et al, 2007a;Sprakel et al, 2008;Van Loon et al, 2014;Vermant, 2001). We have applied this principle to dense biopolymer blends, for example a blend that contained soy protein isolate (SPI) and vital wheat gluten (WG) (Grabowska et al, 2014;Krintiras et al, 2014Krintiras et al, , 2015. Here, the phase-separation was induced by blending two incompatible biopolymers.…”

Section: Discussionmentioning

confidence: 99%

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Grabowska

Zhu

Dekkers

et al. 2016

Journal of Food Engineering

130

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Grabowska

Zhu

Dekkers

et al. 2016

Journal of Food Engineering

130

View full text Add to dashboard Cite

“…In other work (Krintiras et al, ) the Couette Cell was used with free gluten powder. The sheared mixtures had a composition like that in Table , but without the hydrogel component and with more salt.…”

Section: Resultsmentioning

confidence: 99%

“…The κ‐carrageenan particles did release the gluten and fibrilization occurred to a much larger extent during the shearing process. However, while comparing the structure sheared from the particles with the structures obtained after shearing the original mixture without particles (Krintiras et al, ), it was observed that although fibrilization occurs, it is much less than with the original mixture. The macrostructure of the meat analog is not yet well developed.…”

Section: Discussionmentioning

confidence: 99%

“…The release behavior of the particles and fibrilizing capabilities of the released gluten at process conditions were tested in the Couette Cell, with the same operating conditions as used in (Krintiras et al, ). The gluten encapsulates were, after removal of excess cross‐linking solution with a paper towel, partially dried in an oven prior to the preparation of the shearing mixture, to obtain a water‐gluten ratio close to that used in experiments without encapsulates.…”

Section: Methodsmentioning

confidence: 99%

“…A novel process was developed for the production of highly fibrous meat analogs, using the lab‐scaled Couette Cell device (Krintiras, Göbel, Van Der Goot, & Stefanidis, ). This process achieves meat‐like structure formation by applying simple shear flow and heat to plant protein suspensions, resulting in the formation of fibers, which enhance the structure and mouthfeel of the product (Krintiras, Gobel, Bouwman, Jan Van Der Goot, & Stefanidis, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Immobilization of gluten in spherical matrices of food‐grade hydrogels

Reus

Krintiras

Stefanidis

et al. 2017

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

This version is available at https://strathprints.strath.ac.uk/59904/ Strathprints is designed to allow users to access the research output of the University of Strathclyde. Unless otherwise explicitly stated on the manuscript, Copyright © and Moral Rights for the papers on this site are retained by the individual authors and/or other copyright owners. Please check the manuscript for details of any other licences that may have been applied. You may not engage in further distribution of the material for any profitmaking activities or any commercial gain. You may freely distribute both the url (https://strathprints.strath.ac.uk/) and the content of this paper for research or private study, educational, or not-for-profit purposes without prior permission or charge. The aim of this paper is to produce spherical encapsulates of wheat gluten in a food-15 grade biopolymer for preparing sheared meat analogs, in order to prevent instant 16 fibrilization of the gluten during a pre-mixing step. The hydrogel should release the 17 gluten inside the Couette Cell, as a result of the higher temperature and shear in the 18 process. Both sodium alginate and -carrageenan were used as encapsulants. 19Spherical particles of hydrogel-gluten mixtures were produced by means of a 20 dripping method using an encapsulator. While the particle properties of -21 carrageenan surpassed those of alginate in terms of controlled release of the core, the 22 particle production using the encapsulator was more complicated. carrageenan, a layer of oil on top of the cross-linking bath fluid, as well as through 24 the outer orifice of a concentric nozzle were required to obtain a good sphericity of 25 2 the particles. For the alginate particles the use of oil was not necessary. Gluten 26 loadings of 7 % w/w were achieved with 1.5 % w/w alginate and with 2 % w/w 27 -carrageenan. The water content of the particles can be easily controlled by a 28 subsequent partial drying step. A mixture of Soy Protein Isolate (SPI) and particles 29 was sheared in the Couette Cell. Controlled release of the gluten from the alginate 30 particles was not achieved properly by temperature or shear. The controlled release 31 of the gluten was achieved at the processing conditions only with -carrageenan. 32Some fibrilization was observed in the sheared product, but the macrostructure was 33 not yet well developed. However, an optimization of the shearing process for the use 34 of the particles may lead to an improved structure for the meat analogs. 35 36 Practical applications 37This paper investigated the effect of encapsulation in hydrogels on the fibrilization 38 behavior of wheat gluten upon contact with water. A cheap and easily scalable 39 dripping technique was used to create spherical particles in which the gluten did not 40 fibrilize, although the coating material consists of ≥95% of water. Upon reaching the 41 process conditions in the shearing device, the gluten are released and able to form 42 fibers. The results show that hydrogels can mechanically protect the c...

show abstract