Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Grabowska, Katarzyna J.; Zhu, Sicong; Dekkers, Birgit L.; Ruijter, N.C.A. de; Gieteling, Jarno; Goot, Atze Jan van der

doi:10.1016/j.jfoodeng.2016.05.010

Cited by 142 publications

(105 citation statements)

References 23 publications

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“…The hydrated materials were placed into a preheated high temperature shear cell (HTSC) at 140oC, and sheared for 15 min at 30 rpm. The HTSC was developed in house (Peighambardoust et al 2004;Grabowska et al 2016). It consists of a rotating bottom cone and a stationary cone.…”

Section: Shear-induced Structuring With a High Temperature Shear Cellmentioning

confidence: 99%

“…The advantage of using a high temperature shear cell in this study is that relatively small amounts are needed (40 gram). In previous studies, it was shown that fibrous structures were obtained with commercial soy protein concentrate when processing it in a high temperature shear cell, whereas soy protein isolate alone yielded isotropic structures (Grabowska et al 2016). Therefore, we benchmarked the soy protein fractions against commercial soy protein concentrate and isolate.…”

Section: Shear-induced Structuringmentioning

confidence: 99%

“…In novel protein structures for meat replacers, soy protein concentrate (≈70% protein) showed more potential than soy protein isolate (>90% protein) (Grabowska et al 2016). Soy protein concentrate consists mainly of protein and polysaccharides.…”

Section: Define Functionality Instead Of Puritymentioning

confidence: 99%

“…Another innovative technique based on simple shear flow deformation while heating was introduced a decade ago to produce fibrous structures from caseinate (Manski et al 2007). This concept was later applied to structure soy protein concentrate with a relatively high moisture content (55 wt.%) (Grabowska et al 2016). For fibrous structure formation with high moisture content, it is known that water absorption and gelling are important properties (Asgar et al 2010;Singh et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…For fibrous structure formation with high moisture content, it is known that water absorption and gelling are important properties (Asgar et al 2010;Singh et al 2008). Besides protein, other components can contribute to this functionality as well, and might even be required, given the hypothesis that a two phase system is a needed for structuring plant proteins into fibers (Cheftel et al 1992;Grabowska et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Section: Shear-induced Structuring With a High Temperature Shear Cellmentioning

confidence: 99%

Section: Shear-induced Structuringmentioning

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Section: Define Functionality Instead Of Puritymentioning

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Material Perspective on the Structural Design of Artificial Meat

Zhao

Jin

et al. 2021

Advanced Sustainable Systems

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products are receiving increasing attention in the market and academia, but many challenges are still being tackled. [3a,5] Among them, the poor texture resemblance is a major limitation to the development of artificial meat. The existing plant-based meat alternatives products usually develop a mushy texture during chewing due to the lack of structure that animal meat holds. [4] Thus, many studies focus on controlling structures breakdown of the non-meat proteins when chewing. Furthermore, it is generally believed that muscle fibers consisting of bundles of thin filaments give meat products their characteristic texture. [4,6] The available production techniques and strategies for converting non-animal proteins into meat-like fibers have been extensively discussed by Goot and Xiong. [3a,6] However, the skeletal muscle comprises both muscle fibers and surrounding intramuscular connective tissues (Figure 1), which indicates that simply creating a fibrous structure is not enough to mimic animal meat. [7] The connective tissues, an extracellular matrix consisting mainly of collagen, form a thin sheet around the muscle fibers and hold them in hierarchical bundles within the muscles. [8] Anatomically, individual muscle is usually attached to the skeleton or bone by the epimysium that is the outermost layer of connective tissue. Within this connective tissue sheath, a group of muscle fiber bundles is surrounded by the perimysium. Each muscle fiber is consisted of myofibrils and is separated by the endomysium, which is directly attached to the muscle cell membrane. The epimysium, perimysium, and endomysium are hierarchically arranged in complex network architecture and support the morphology of muscles and their locomotion. [9] Also, the contraction and disaggregation of collagenous networks are responsible for the meat texture during meat processing. [7] Thus, defects in the texture of artificial meat may be ascribed to the lack of integrated skeletal muscle structures containing the connective tissue and fibers, resulting in an insufficient supporting capacity. Moreover, the integrated skeletal muscle structures significantly affect the meat quality, including sensory experience and nutritional benefits. [10] It is essential to manufacture artificial meat with desired structures to improve supporting capacity, especially for whole-muscle artificial meat products.Previous researches in materials science have already reported that porous or network structures like the architectural skeleton, tissue engineering scaffold, or metal-organic Artificial meat is a promising solution to the negative impacts of meat consumption on natural resources, public health, and animal welfare. Inspired by the use of framework, scaffold, and skeleton in material science, the concept of supporting structures is introduced into the artificial meat to complement the existing theory of structural design. The available structures in artificial meat are evaluated in prefabrication and post-build strategies to illustrate the relationship between...

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Plant‐Protein‐Modified TiO₂ (SPI@TiO₂) for Photodegradation of Dyes

Wang

She

et al. 2018

ChemistrySelect

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TiO 2 photocatalysts modified by soy protein isolate (SPI@TiO 2 ) were successfully prepared via hydrothermal method and characterized by diffuse reflectance UV-vis spectroscopy, photoluminescence (PL), brunauere emmette teller (BET), scanning electron microscope (SEM), fourier transforming infrared spectrum (FT-IR), and electrochemical measurements. The photocatalytic activity of the as-prepared samples was evaluated by testing photocatalytic degradation Rhodamine-B (RhB). 0.02SPI@TiO 2 showed the highest photocatalytic activity. The improved photocatalytic activity of SPI@TiO 2 composites could be attributed to the existence of SPI, which can reduce the recombination rate of electron-hole and enhance the adsorption of dyes.

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Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Cited by 142 publications

References 23 publications

Functionality-driven fractionation the need for mild food processing

Functionality-driven fractionation the need for mild food processing

Material Perspective on the Structural Design of Artificial Meat

Plant‐Protein‐Modified TiO₂ (SPI@TiO₂) for Photodegradation of Dyes

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Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Cited by 142 publications

References 23 publications

Functionality-driven fractionation the need for mild food processing

Functionality-driven fractionation the need for mild food processing

Material Perspective on the Structural Design of Artificial Meat

Plant‐Protein‐Modified TiO2 (SPI@TiO2) for Photodegradation of Dyes

Contact Info

Product

Resources

About

Plant‐Protein‐Modified TiO₂ (SPI@TiO₂) for Photodegradation of Dyes