High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation

Dou, Wei; Zhang, Xin; Zhao, Yu; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan

doi:10.1016/j.foodres.2022.111189

Cited by 62 publications

(33 citation statements)

References 44 publications

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“…The data were obtained by fitting the amide I band (1,700–1,600 cm –1 ) and using Fourier self-deconvolution and the second-order derivative fitting in the Peak Fit 4.12 software (SPSS Inc., Chicago, USA). The content of the secondary structure [α-helix (1,646–1,664 cm –1 ), β-sheet (1,615–1,637 and 1,682–1,700 cm –1 ), β-turns (1,664–1,681 cm –1 ), and random coil (1,637–1,645 cm –1 ) by the Amide I area were calculated with reference to Dou et al ( 14 ).…”

Section: Methodsmentioning

confidence: 99%

“…Researchers have attempted to improve their texture by adding polysaccharides ( 13 ). For example, soybean protein extrudates supplemented with 6% sodium alginate (SA) had the highest degree of organization and rehydration ( 14 ). Xanthan gum (XG) has shear dilution properties that enhance the mechanical strength of the product and is currently used in 3D printing ( 15 ).…”

Section: Introductionmentioning

confidence: 99%

“…Polysaccharides have a good ability to bind water, providing processing properties that increase viscosity, limit water flow and improve mouthfeel ( 13 ). In polysaccharide-soybean protein composite extrusion processing systems, polysaccharides can bind and interact with more water in the form of hydrogen bonds, while increasing the consistency of the material during extrusion, leading to enhanced fibrillation of the extrudate ( 14 – 16 ). The interaction of different polysaccharides with plant proteins can further influence the molecular structure of high moisture extruded plant-based products, thus affecting the quality characteristics of plant-based products.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Wang

Gao

et al. 2023

Front. Nutr.

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At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG), and maltodextrin (MD) were used in the preparation of organised protein products based on soybean protein and wheat protein under high moisture extrusion conditions. It was revealed that SA-4%, XG-2%, and MD-2% (w/w) significantly enhanced the structural and physical properties of the fibres. The polysaccharides increased the water distribution of extrudates by enhancing protein-water interactions through hydrogen bonding, with MD-2% having the strongest ability to trap free water. The mechanism by which the polysaccharides improved the fibrous structure of extrudates involved the reorganization of molten proteins from the die head region to the cooling region, formation of new molecular bonds and enhancement of thermal stability. XG-2% significantly increased the β-sheet structure in the molten region (48.9 ± 1.35%) and showed the best thermal stability. Overall, SA-4% was able to better maintain the molecular bonding transformation and strong water absorption, which stabilised the protein conformation and formed the highest fibrous degree (2.1 ± 0.03). This suggests that the properties of the three polysaccharides can be used as modifiers of high water extruded plant proteins to improve the extruded materiality, functional and nutritional properties.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Wang

Gao

et al. 2023

Front. Nutr.

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“…In the high-moisture extrusion process, the quality of the organized plant protein can be improved by increasing the protein concentration, and the high moisture content can ensure that the tissue protein will not break easily at high fiber strength, so the protein content of the raw material is usually more than 60%, and the tissue protein obtained via this process has higher moisture retention as well as high elasticity and toughness [ 68 ]. It is similar to meat products, with little loss of nutrients, and does not require rehydration before it can be eaten [ 69 ]. Due to its low energy consumption and excellent product performance, it is currently the most common method used in the production of juicy tissue protein in recombinant plant-based meat alternatives.…”

Section: Factors Affecting the Structural Quality Of Tissue Proteinmentioning

confidence: 99%

“…Under the same processing conditions, the soybean tissue protein after silk tearing is thicker, with greater toughness and hardness, suitable for the production of chewable recombinant plant-based meat alternatives with a stronger fiber structure [ 69 ]. Wheat-based protein is finer, longer and more brittle after dismantling, making it ideal for the production of recombinant plant-based meat alternatives with a delicate flesh and strong continuity of fiber structure [ 66 ].…”

Section: Factors Affecting the Overall Structural Quality Of Recombin...mentioning

confidence: 99%

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Zhao

Huang

et al. 2022

Foods

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Recombinant plant-based meat alternatives are a kind of product that simulates animal meat with complete structure by assembling plant-tissue protein and other plant-based ingredients. The market is growing rapidly and appears to have a promising future due to the broad culinary applicability of such products. Based on the analysis and summary of the relevant literature in the recent five years, this review summarizes the effects of raw materials and production methods on the structure and quality of specific components (tissue protein and simulated fat) in plant-based meat alternatives. Furthermore, the important roles of tissue and simulated fat as the main components of recombinant plant-based meat alternatives are further elucidated herein. In this paper, the factors affecting the structure and quality of plant-based meat alternatives are analyzed from part to whole, with the aim of contributing to the structural optimization and providing reference for the future development of the plant meat industry.

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation

Cited by 62 publications

References 44 publications

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Toward Diverse Plant Proteins for Food Innovation

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