Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

Xia, Songgang; Xue, Yong; Xue, Changhu; Jiang, Xiaoming; Li, Jing

doi:10.1016/j.lwt.2021.112756

Cited by 58 publications

(30 citation statements)

References 46 publications

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“…Many texturization technique studies have been conducted in recent years, which were classified into five groups: single screw extrusion (SSE), twin screw extrusion (TSE), shear/Couette cell (SC), spinning (S), and mixing/other methods (M/O). For thermal–mechanical processing, high moisture extrusion technology has become a popular method compared to other texturizing methods due to its lower energy consumption, lack of waste to be disposed of, high efficiency, and higher textured product quality [ 14 , 21 , 24 , 49 , 51 , 53 , 54 , 59 , 101 , 112 ]. In the past, the production of TVP, which often has a lower moisture content, was mostly done using single-screw extruders [ 81 , 96 , 99 , 103 ].…”

Section: Resultsmentioning

confidence: 99%

“…Osen et al [ 32 ] studied the establishment of covalent peptide bonding during the extrusion process in order to evaluate the impact that high moisture extrusion cooking had on the protein changes that occurred within the extruder. Moreover, FTIR is commonly used for investigating protein conformation and is capable of accurately measuring the secondary structure of proteins, since each protein may be linked with a unique set of bands and wavenumber intensities [ 87 , 110 , 112 , 114 , 115 ]. SDS–PAGE analysis was commonly used to investigate the degree of crosslinking, thus could determine the molecular weight distribution [ 26 , 74 , 101 , 111 ].…”

Section: Resultsmentioning

confidence: 99%

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Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Zahari

Östbring

Purhagen

et al. 2022

Foods

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This study aimed to conduct a systematic literature review (SLR) of the research performed in the plant-based meat analogues area. Historical, current, and future tendencies are discussed. The paper offers a comprehensive SLR coupled with a bibliometric analysis of the publication from 1972 to January 2022. The articles were obtained using a research string and precise inclusion and exclusion criteria from two prominent databases, Scopus and Web of Science (WoS). The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) flow technique was used to describe the data screening and selection. In total, 84 publications were selected for further analysis after a thorough literature assessment. From this study, six main themes were identified: (1) objectives of the study; (2) type of plant protein; (3) product type; (4) added ingredients; (5) texturization technique; and (6) quality assessment considered in the studies. Recent trends in publication imply that meat analogue technology is gaining prominence. This review revealed significant research on improving meat analogues via texturization. Even though extrusion is used industrially, the technique is still in its infancy and needs improvement. Future studies should focus more on fiber and protein–protein interactions, macromolecule conformation and mechanisms, diversifying or improving current methods, sensory attributes, and gastrointestinal absorption rate of each novel protein ingredient.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Zahari

Östbring

Purhagen

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The tensile strength of extrudates increased slightly at first ( p > 0.05) when the ratio of surimi and soybean flour increased from 0:10 to 2:8. This might be due to the fact that the surimi formed a small independent gel, which might filled into the voids of the matrix of extrudates [ 25 ]. However, when the ratio was more than 2:8, the tensile strength decreased sharply ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Three relaxation time (T 2b , T 21 and T 22 ) and corresponding proportions (A 2B , A 21 and A 22 ) were determined for all extrudates. The proportion of A 21 was the highest (more than 83%), which indicated the exiting status of water for the extrudates was mainly immobilized water [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

“…The results showed that the T 21 increased which indicated that adding surimi increased the degree of freedom of immobilized water. The immobilized water was hydrated with macromolecules and distributed in the internal voids of extrudates [ 25 ]. The increasing ratio of surimi and soybean flour disrupted the integrity of the extrudate microstructure and created more voids, which eventually led to an upward trend of A 21 .…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

Zhang

et al. 2022

Foods

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This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates’ thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates’ physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E—tongue and E—nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.

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Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion

Wang

Lian

et al. 2023

J Sci Food Agric

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BACKGROUND Due to the extrusion black box effect, polysaccharides determine the formation of meat‐like fibrous structures by modulating the flow behaviour and structural changes of plant proteins under high‐moisture extrusion conditions. However, there is limited knowledge on the mechanism of resolution. This study simulated the rheological properties of soy protein–wheat protein under 57% moisture conditions with addition of 4% sodium alginate (SA), 2% xanthan gum (XG), and 2% maltodextrin (MD). The effect of these polysaccharides on the aggregation behaviour and conformation of raw protein during high‐moisture extrusion was investigated. RESULTS It was revealed that the three polysaccharides were effective in increasing the interaction between proteins and between proteins and water. Among them, 4% SA elicited a significantly stronger storage modulus (gelation behaviour) compared to the control. Analysis of different zones of extrudates by protein electrophoresis, particle size, and turbidity showed that SA‐4% was able to form more high molecular protein aggregates (> 245 kDa) and promoted crosslinking of low molecular subunits (< 48 kDa), resulting in moderately sized protein aggregated particles. Fluorescence and ultraviolet spectra showed the transformation of protein tertiary structures in different extrusion zones, confirming that the key extrusion zone for protein conformational transformation by polysaccharides is the die–cooling zone. Furthermore, stretching of polypeptide chains and accelerated protein rearrangement facilitated the formation of more fibrillar structures. CONCLUSION Theoretical support for polysaccharide modulation of plant protein quality in high moisture extruded products is provided by this study. © 2023 Society of Chemical Industry.

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Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion

Cited by 58 publications

References 46 publications

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion

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