Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

Chen, Qiongling; Zhang, Jinchuang; Zhang, Yujie; Meng, Shi; Wang, Qiang

doi:10.1016/j.foodhyd.2021.106732

Cited by 94 publications

(52 citation statements)

References 57 publications

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“…The sharp decrease may be related to the expansion of the myosin tail. Thereafter, G’ rises continuously in the range of 62 °C and 80 °C, reaching a maximum of 80 °C [ 37 ]. The storage modulus of the gels without pea protein was the same as that of the gels with pea protein until 52 °C, but after that, it did not decrease but rather increased.…”

Section: Resultsmentioning

confidence: 99%

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Zhu

Zhang

Liu

et al. 2022

Foods

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This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased with the increase of PPI content (p < 0.05). The whiteness of the gels decreased significantly with the addition of pea protein compared with 0% vs. 0.5% addition. Nuclear magnetic resonance tests showed the area of immobilized water also increased with increasing PPI addition (0–2%), thus consistent with the increased water-holding capacity (p < 0.05). The penetration force of the gels increased with increasing PPI addition (p < 0.05), while the storage modulus and loss modulus of the gels were also found to increase, accompanied by the transformation of the α-helix structure into β-sheet, resulting in better dynamics of gel formation. These results indicated the gel-forming ability of DMPI, including water retention and textural properties, improves with increasing PPI addition. Principal component analysis verified these interrelationships. Thus, pea protein could improve the properties of duck myofibrillar protein gels to some extent and improve their microstructure, potentially facilitating the transition from a weak to a non-aggregated, rigid structure.

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Section: Resultsmentioning

confidence: 99%

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Zhu

Zhang

Liu

et al. 2022

Foods

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“…The extruded LMMAs were darker than the raw blends. This can be attributed to the Maillard reaction, with the interaction between amino acid and starch [ 5 , 26 ]. The b* value increased significantly ( p < 0.05) for the raw blends due to the higher b* value of MY.…”

Section: Resultsmentioning

confidence: 99%

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Mandliya

Pratap-Singh

Vishwakarma

et al. 2022

Foods

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The protein content of a plant-based ingredient is generally lower than its animal food counterpart, and research into novel alternative protein is required that can provide similar protein content, texture and appearance as meat. This work investigates a mycelium-based low moisture meat analogue (LMMA) approach, by incorporating 0 to 40% w/w mycelium (MY) into pea protein isolate (PPI) via extrusion using a twin-screw extruder at 140 °C die temperature, 40 rpm screw speed, and 10 rpm feeder speed (0.53–0.54 kg/h). Physicochemical, rehydration, and structural properties of LMMA were assessed. The MY incorporation led to a significant change in color attributes due to Maillard reaction during extrusion. Water solubility index and water absorption capacity increased significantly with MY addition, owing to its porous structure. Oil absorption capacity increased due to increased hydrophobic interactions post-extrusion. Protein solubility decreased initially (upto 20% w/w MY), and increased afterwards, while the water holding capacity (WHC) and volumetric expansion ratio (VER) of LMMA enhanced with MY addition upto 30% w/w. Conversely, WHC and VER decreased for 40% w/w which was verified with the microstructure and FTIR analysis. Overall, MY (30% w/w) in PPI produced a fibrous and porous LMMA, showing future potential with an increasingly plant-based product market and decreasing carbon footprint of food production activities.

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“…The starches were not found to be suitable replacers for gluten in the recipes, unlike blends of other hydrocolloids. Another study [95] also found that the addition of amylopectin to pea protein isolate decreased hardness, springiness, and chewiness of the extrudates, while amylose had the opposite effect, underlining that the effect of starch also depends on the composition and origin of the starch. This means that it is possible to adjust several textural properties of meat replacing products by adding the right amount of the right starch, depending on the desired outcome.…”

Section: Textural Propertiesmentioning

confidence: 94%

“…The aforementioned recent study by ref. [95] investigated the influence of 10% (d.b.) amylose and amylopectin on high moisture extrusion of pea protein isolate.…”

Section: Fiber Formationmentioning

confidence: 99%

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

et al. 2021

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This review discusses the use of starch in plant-based meat replacing products. Starch is often added to meat and meat replacing products as a functional ingredient. The function of starch in those applications is investigated to be able to describe how it affects the production and structuring process as well as product properties. Often modified starch is used in these products, because of its improved functionality compared to native starch. Next to that, starch can also be present in meat replacing products as part of other ingredients, for example, when using legume or cereal meals or concentrates. It is discussed if this endogenous starch can have similar functionality and if not, whether it can be modified in a similar way as industrially modified starch. A new perspective on endogenous starch is proposed, demonstrating options for in situ modifications and promoting the use of less-refined and therefore more sustainable ingredients in fibrous meat replacing products.

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Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes

Cited by 94 publications

References 57 publications

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

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