Exploring sustenance: cereal legume combinations for vegan meat development

Vignesh, Kannan; Yadav, Dev Kumar; Wadikar, D. D.; Semwal, A. D.

doi:10.1039/d3fb00074e

Cited by 3 publications

(1 citation statement)

References 155 publications

(164 reference statements)

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“…Various studies have investigated the use of gluten as a secondary ingredient, primarily in conjunction with soy protein and, to a lesser extent, pea protein (Schreuders et al, 2019). From the literature, the blending of cereal proteins with legume proteins aims to create a balanced amino acid profile in the product, from a nutritional standpoint, while also contributing to the development of quality fibre in the extrudates (Jindal et al, 2023;Vignesh et al, 2023). Rice protein, a byproduct of breweries, holds potential for texturisation purposes.…”

Section: Introductionmentioning

confidence: 99%

Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

Dubey,

Mateen,

Singh

2024

Int J of Food Sci Tech

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SummaryThis research explores the development of high‐moisture meat analogues (HMMA) by blending wheat gluten (WG) and rice protein (RP) with pea protein isolate (PPI) in a twin‐screw extruder under high‐moisture extrusion conditions. The study investigates the effects of incorporating RP and WG with PPI on textural, rheological and colour properties, as well as the underlying protein–protein interactions through protein solubility. From the compositional analysis of these secondary ingredients, there was no significant difference between them. However, results from the extrusion indicated that WG‐PPI showed good fibration and higher instrumental anisotropy than RP‐PPI blend extrudates. RP‐PPI blends exhibit inferior textural and rheological properties, attributed to RP's limited crosslinking ability within the protein matrix. This has resulted in a poor structure and lower textural values at higher incorporation of RP (50%) in the pea protein matrix. This was due to the insoluble protein fraction of the RP resulting in a non‐melting in the extrusion barrel. These findings underscore the importance of understanding protein interactions in developing optimised HMMA formulations, paving the way for further exploration into developing modified RP with improved physiochemical properties which can be integrated into meat analogues.

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Section: Introductionmentioning

confidence: 99%

Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

Dubey,

Mateen,

Singh

2024

Int J of Food Sci Tech

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Influence of selected ingredients and process variables on quality parameters of saturated steam-assisted plant-based meat analogue

Vignesh,

Yadav,

Wadikar

et al. 2024

NFS

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Purpose Plant-based meat analogues (PBMAs) hold significant promise as a sustainable solution to meet future protein demands, replicating the taste and nutritional value of meat. However, the present reliance on extrusion technology in PBMA production limits the exploration of more accessible and affordable methods. The current investigation aims to meet the market demand for a scalable and cost-effective processing approach by exploring saturated steam-assisted technology that could broaden the production volume of PBMAs, thereby supplementing protein security and planet sustainability. Design/methodology/approach A one-factor-at-a-time (OFAT) approach is employed to evaluate the effect of ingredients and process conditions on the governing quality attributes (texture, colour and sensory). Findings Among the ingredients, monosodium glutamate (MSG) and nutritional yeast (NY) significantly enhanced the hardness and chewiness of saturated steam-assisted plant-based meat analogues (ssPBMAs) followed by potato protein isolate (PPI), defatted soy flour (DSF) and salt. The addition of PPI and DSF led to a decrease in lightness (L* value) and an increase in the browning index (BI). Sensory evaluations revealed that higher concentrations of DSF imparted a noticeable beany flavour (>20%), whereas PPI (30%) improved the overall sensory appeal. Increased levels of NY (10%) and MSG (5%) enhanced the umami flavour, enhancing consumer preference. Higher thermal exposure time (TTi) (45 min) and temperature (TTe) (120 °C) during processing resulted in softer products with reduced L* values. These findings establish a foundation for selecting and optimizing the ingredients and processing parameters in ssPBMA production. Originality/value The novelty of the current study includes process behaviour of selected ingredients such as PPI, NY, MSG, DSF, salt and adopted process conditions, namely, dough processing time (DPT), protein network development time (PNDT), TTi and TTe on the quality of ssPBMAs.

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Genome-wide analysis of miR172-mediated response to heavy metal stress in chickpea (Cicer arietinum L.): physiological, biochemical, and molecular insights

Ucar,

Yaprak,

Yigider

et al. 2024

BMC Plant Biol

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Background Chickpea ( Cicer arietinum L.), a critical diploid legume in the Fabaceae family, is a rich source of protein, vitamins, and minerals. However, heavy metal toxicity severely affects its growth, yield, and quality. MicroRNAs (miRNAs) play a crucial role in regulating plant responses to both abiotic and biotic stress, including heavy metal exposure, by suppressing the expression of target genes. Plants respond to heavy metal stress through miRNA-mediated regulatory mechanisms at multiple physiological, biochemical, and molecular levels. Although the Fabaceae family is well represented in miRNA studies, chickpeas have been notably underrepresented. This study aimed to investigate the effects of heavy metal-induced stress, particularly from 100 µM concentrations of cadmium (Cd), chromium (Cr), nickel (Ni), lead (Pb), and 30 µM arsenic (As), on two chickpea varieties: ILC 482 (sensitive) and Azkan (tolerant). The assessment focused on physiological, biochemical, and molecular parameters. Furthermore, a systematic characterization of the miR172 gene family in the chickpea genome was conducted to better understand the plant’s molecular response to heavy metal stress. Results Variance analysis indicated significant effects of genotype (G), treatment (T), and genotype-by-treatment (GxT) interactions on plant growth, physiological, and biochemical parameters. Heavy metal stress negatively impacted plant growth in chickpea genotypes ILC 482 and Azkan. A reduction in chlorophyll content and relative leaf water content was observed, along with increased cell membrane damage. In ILC 482, the highest hydrogen peroxide (H₂O₂) levels in shoot tissue were recorded under As, Cd, and Ni treatments, while in Azkan, peak levels were observed with Pb treatment. Malondialdehyde (MDA) levels in root tissue were highest in ILC 482 under Cd and Ni exposure and in Azkan under As, Cr, and Cd treatments. Antioxidant enzyme activities, including superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX), were significantly elevated under heavy metal stress in both genotypes. Gene expression analysis revealed upregulation of essential antioxidant enzyme genes, such as SOD , CAT , and APX , with APX showing notable increases in both shoot and root tissues compared to the control. Additionally, seven miR172 genes ( miR172a , miR172b , miR172c , miR172d , miR172e , miR172f , and miR172g ) were identified in the chickpea genome, distributed across five chromosomes. All genes exhibited conserved hairpin structures essential for miRNA functionality. Phylogenetic analysis grouped these miR172 genes into three clade...

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Exploring sustenance: cereal legume combinations for vegan meat development

Abstract: The rapidly increasing global population reached 8 billion on November 2022 which is further projected to reach 9.7 billion by 2050. The question of how to sustainably feed the growing...

Cited by 3 publications

References 155 publications

Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

Influence of selected ingredients and process variables on quality parameters of saturated steam-assisted plant-based meat analogue

Genome-wide analysis of miR172-mediated response to heavy metal stress in chickpea (Cicer arietinum L.): physiological, biochemical, and molecular insights

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