Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics

Jiang, Ruisheng; Xiao, Zhigang; Huo, Jinjie; Wang, Haiguan; Li, Hang; Su, Shuang; Duan, Yuxi; Gao, Yuzhe

doi:10.1016/j.foodchem.2021.131842

Cited by 29 publications

(12 citation statements)

References 29 publications

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“…The amide I band is composed of several overlapping protein secondary structures, including α-helix, β-sheet, antiparallel β1 and β2 sheet, β-turns and random coils [ 31 ]. The positions of the second-derivative band of extrudates ( Figure S1A–G and Table 3 ) are consistent with the previous literature which reported that the antiparallel β1-sheet was located at 1608–1622 cm −1 ; the β-sheet was 1622–1637 cm −1 ; the random coil was 1637–1645 cm −1 ; the α-helix band was 1646–1662 cm −1 ; the β-turn was 1662–1681 cm −1 and the antiparallel β2-sheet was 1682–1700 cm −1 [ 32 ].…”

Section: Resultssupporting

confidence: 92%

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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Section: Resultssupporting

confidence: 92%

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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“…In comparison with other processing technologies such as gun puffing and microwave popping, few or no effluents are generated during the extrusion process due to their constant working condition, which results in a low-cost consumption [ 7 ]. Extrusion cooking allows great improvement in the physical and thermal properties as well as storage stability and digestibility of puffed snacks, accompanied by hydration, swelling, gelatinization, degradation and crystallinity variation of starch, protein denaturation, and formation of lipopolysaccharide complexes [ 8 , 9 , 10 , 11 ]. Extrusion cooking also improves safety because of the potential to reduce mycotoxin levels in cereals.…”

Section: Introductionmentioning

confidence: 99%

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Zhou

Sun

et al. 2022

Foods

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Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.

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“…In the process of digestion, protein and digestive enzymes contact different action sites, thus releasing different types and amounts of oligopeptides and free amino acids, resulting in different nutritional values of proteins 17,19 . More specifically, the nutritional value and digestibility rate of proteins are not directly dependent on α ‐helices and β ‐folds, but the properties and sensitivity of proteins to enzymes are highly correlated with their intrinsic structure, and the nutritional value and degradation properties of proteins are closely linked to their secondary structure 38 . Therefore, proteins of mulberry leaf origin have higher rigidity, and the presence of more hydrogen bonds may affect their digestion in animals.…”

Section: Resultsmentioning

confidence: 99%

Biochemical and protein nutritional potential of mulberry (Morus alba L.) leaf: partial substitution improves the nutrition of conventional protein

Yan,

Chen,

Yang

et al. 2023

J Sci Food Agric

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BACKGROUNDWith the requirements of environmental, cost and economic sustainability, new sources of alternative proteins in the livestock industry are receiving increasing attention. Mulberry (Morus alba L.) leaves are a unique feed resource because of their high protein content and large availability. Therefore, mining sustainable protein suitable for the animal husbandry industry in sericulture resources could achieve a win–win situation.RESULTSThe protein content in mulberry leaves is 232.10–386.16 g kg−1, and the mean value of crude fat content is 43.76 ± 8.48 g kg−1, which has the advantages of protein content and energy. In addition, the average content of phytic acid in mulberry leaves is only 1.88 ± 0.56 g kg−1, which means that it is not inhibited in terms of nutrient absorption. Meanwhile, the digestibility of protein was Bean pulp > Sample 8 ≈ Alfalfa ≈ Sample 13 ≈ Cottonseed meal > Fish meal, and the β‐turn and particle size of mulberry leaf protein are more conducive to digestion in vitro. Furthermore, the protein of Sample 13 had the richest essential amino acids (252.00 g kg−1) and the highest essential amino acid index (EAAI), which was superior to conventional feed protein. In addition, the partial substitution of mulberry leaf protein (15%) significantly increased the EAAI value of conventional feed protein. However, to balance nutrition, it is necessary to combine mulberry leaf protein with other proteins to further broaden its application field.CONCLUSIONMulberry leaves are a new source of feed protein, which helps to alleviate the two major problems of mulberry resource surplus and feed protein resource shortage. © 2023 Society of Chemical Industry.

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Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics

Cited by 29 publications

References 29 publications

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

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

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Biochemical and protein nutritional potential of mulberry (Morus alba L.) leaf: partial substitution improves the nutrition of conventional protein

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