The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

Dekkers, Birgit L.; Emin, M. Azad; Boom, R.M.; Goot, Atze Jan van der

doi:10.1016/j.foodhyd.2017.12.033

Cited by 103 publications

(70 citation statements)

References 22 publications

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“…The Couette Cell procedure can be accomplished through treatments involving heat and simple shear; however, the final structure of the meat analogue is determined by its composition as well as the set conditions during production, such as the process temperature, process time, and the shear rate. Structured products of several plant-based materials, including soy protein concentrate (Grabowska et al, 2016), soy protein isolate (SPI)-WG blends (Dekkers, Emin, Boom, & van der Goot, 2018;Schreuders et al, 2019), and SPI-pectin blends (Dekkers, Hamoen, Boom, & van der Goot, 2018), have been successfully achieved through this technology.…”

Section: The Structuring Process Of Plant-based Proteinsmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

365

204

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The topic of plant‐based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.

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Section: The Structuring Process Of Plant-based Proteinsmentioning

confidence: 99%

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Evans

Liu

et al. 2020

Comp Rev Food Sci Food Safe

365

204

View full text Add to dashboard Cite

show abstract

“…It has been reported that water distributes unevenly between SPI and gluten ( Dekkers et al., 2016a , Dekkers et al., 2018 ), which can be related to differences in polymer-water affinity and cross-link density between the two phases. The uneven distribution of water appears to be essential for obtaining a meat-like structure as the moisture content in the two phases affects their rheological properties ( Dekkers et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels

Cornet

Goot

Sman

2020

Current Research in Food Science

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Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of single-phase gels of respectively soy protein and gluten by applying Flory-Rehner theory. This enabled us to describe the WHC of more the complex mixed gels. The WHC of mixed soy protein - gluten gels is shown not to be a linear combination of their constituents. At high volume fractions, soy forms a continuous network and swells similarly to pure soy without being hindered by gluten. However, increasing gluten content leads to a gradual decrease in soy swelling. This is due to the mechanical interaction between soy and gluten. We propose that gluten-rich gels have a continuous gluten network that entraps soy and hinders its swelling. The elastic moduli of the gluten network were extracted from WHC data, and are in reasonable agreement with experimentally determined moduli. A better understanding of the effect of mixed gel composition on WHC is valuable for the development of the next generation meat analogues.

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“…Dekkers et al focused on the WBC of phases in a blend of plant‐based materials in order to better understand the rheological behaviour of that blend. The blend consisted of a phase‐separated blend of an aqueous SPI phase and aqueous Wheat Gluten (WG) phase.…”

Section: Td‐nmr Water‐binding Analysismentioning

confidence: 99%

“…NMR is used in a wide range of applications, included in the fields of food microbiology, food chemistry, food engineering and food packaging (see Table ).…”

Section: Introductionmentioning

confidence: 99%

TD‐NMR to understand water‐binding food properties

Rodriguez-Alonso

Vergeldt

Goot

2019

Magnetic Reson in Chemistry

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The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

Cited by 103 publications

References 22 publications

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels

TD‐NMR to understand water‐binding food properties

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