Hypotheses concerning structuring of extruded meat analogs

Sman, R.G.M. van der; Goot, Atze Jan van der

doi:10.1016/j.crfs.2023.100510

Cited by 44 publications

(25 citation statements)

References 174 publications

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“…Therefore, it is likely that existing disulfide bonds were split, and new linkages were formed either between the same or with other sulfur atoms. This assumption is strengthened by the fact that the intense shear forces during extrusion processing lower the energy for disulfide cleavage as stated by van der Sman and van der Goot …”

Section: Resultsmentioning

confidence: 96%

“…However, why proteins from some sources perform better than others and how different extraction procedures and the protein purity affect the process are still not fully understood. The literature discusses the importance of different bonds, specifically hydrophobic interactions and disulfide as well as hydrogen bonds. − Published data further suggest that phase separation of the melt as a result of a velocity and/or temperature gradient is of tremendous significance. ,− A comprehensive review of the physicochemical phenomena occurring and a thorough discussion on hypotheses about potential events during high moisture protein extrusion have been provided by van der Sman …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking

Richter,

Smith,

Saunders

et al. 2024

ACS Food Sci. Technol.

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This study aimed to understand the importance of protein functionality in the extrusion texturization process for the development of high moisture meat analogs (HMMAs). Wheat and pea proteins were extruded, and part of the extrudates was freeze-dried and extruded again. Unextruded and extruded materials were analyzed for their physicochemical properties, including sulfur-containing groups and solubility in different extractants. Additionally, polymeric protein fractionation and texture analysis were conducted. Extrudate quality decreased with the second extrusion step. The obtained data suggest splitting of existing disulfide bonds and reformation to a large disulfide-linked network. Since single and dual extruded materials differed even though they exhibited the same amount of disulfide bonds, it is suggested that protein characteristics, including primary and secondary structures as well as rheological and melting properties, are of significance. However, further research is needed to fully understand the factors contributing to texturization.

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Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking

Richter,

Smith,

Saunders

et al. 2024

ACS Food Sci. Technol.

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“…In the present study, the highest SME on average was observed for F0 (79% protein content), followed by F1 (75% protein content), F2 (70% protein content), F3 (65% protein content), and F4 (60% protein content), respectively (Table 1), indicating that the SME decreased with a decrease in protein and an increase in BSG content. Although it is not a prerequisite for fibre formation, the dietary fibre in BSG, when added to the blend, lead to a two‐phase system, disturbing the continuous protein network and reducing the SME, thereby promoting texturisation (van der Sman & van der Goot, 2023). However, the addition of BSG at levels higher than 50% (F4) resulted in no texturisation at all.…”

Section: Resultsmentioning

confidence: 99%

Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality

da Silva,

Lima,

Koksel

et al. 2024

Int J of Food Sci Tech

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SummaryBrewer's spent grain (BSG) is the major by‐product of brewery industry. Due to being rich in dietary fibres and proteins, it has great potential to be upcycled in plant‐based foods and contribute to the sustainability of our food system. This study investigated the incorporation of BSG at different concentrations to soy protein‐based high‐moisture meat analogues (HMMAs). Colour, textural properties, and macrostructure of the resulting HMMAs were examined. In vitro protein digestibility of selected HMMAs was also measured. At 15% BSG incorporation level, the presence of BSG favoured texturisation and lowered the hardness of HMMAs. However, higher BSG incorporation levels impaired the formation of a fibrous structure in the HMMAs that mimics the mouthfeel of animal‐based products. When extrusion feed moisture increased from 60% to 70%, the hardness and chewiness of the HMMAs decreased from 223.18 and 188.94 N to 127.80 and 103.16 N, respectively, while the cohesiveness and springiness were not significantly affected. In general, the higher the BSG incorporation level, the darker and browner were the HMMAs. IVPD of HMMAs varied from 74.58% to 76.15% and was higher in the HMMAs containing BSG, indicating that BSG complements soy protein digestibility. BSG incorporation may improve the texture of HMMAs and contribute to the intake of dietary fibre.

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“…Subsequent cooling solidifies polymer crosslinking within the protein matrix, with a preferred directional orientation. This crosslinking is influenced by plasticizers that soften the material and reduce the crosslinking density by coming between polymer chains [ 33 ]. According to the rheological properties and reduced SME input ( Figure 3 , Figure 4 and Figure 5 ), CP and HSPI act as plasticizers in SPI-WG blends, increasing molecular mobility and decreasing viscosity.…”

Section: Resultsmentioning

confidence: 99%

The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation

Ning,

Ji,

Zhang

et al. 2023

Polymers

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In this study, the effects of different soluble proteins, including collagen peptides (CP), soy protein hydrolysate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP), on the structural and mechanical properties of blends containing soy protein isolate (SPI) and wheat gluten (WG) were investigated using high-moisture extrusion. The addition of CP and HSPI resulted in a more pronounced fibrous structure with increased voids, attributing to their plasticizing effect that enhanced polymer chain mobility and reduced viscosity. WPI, SC, and EWP acted as crosslinking agents, causing early crosslink formation and decreased polymer chain mobility. These structural variations directly influenced the tensile properties of the extrudates, with CP displaying the highest anisotropic index. Moreover, the presence of soluble proteins impacts the permeability of the extrudates. These insights shed light on how soluble proteins can be used to modify the properties of SPI-WG blends, making them suitable for meat analogue production.

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Hypotheses concerning structuring of extruded meat analogs

Cited by 44 publications

References 174 publications

Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking

Protein Functionality is Critical for the Texturization Process during High Moisture Extrusion Cooking

Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality

The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation

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