Structuring the meat analogue by using plant-based derived composites
Structuring the meat analogue by using plant-based derived composites
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DOI：
10.1016/j.jfoodeng.2020.110138
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发表时间：
2021-01-01
影响因子：
5.5
通讯作者：
Yi, Ng Jun
中科院分区：
文献类型：
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作者：
Yuliarti, Oni;Kovis, Tay Jun Kiat;Yi, Ng Jun
本研究研究了不同的植物基复合材料，以开发具有独特质地轮廓的植物基肉类替代品，采用创新的冷冻结构技术。该复合材料由豌豆蛋白（PP）和小麦蛋白（WP）以5种不同的比例组成，即17:0；十三4;8.5:8.5;4:13和0:17。详细研究了这些类似物的理化性质和感官性质。结果表明，与其他配方相比，配比为4:13的类似物（PP4: WP13, PP4）是最优选的类似物。该类似物的微观结构为纤维状和层状结构。研究发现，模拟物的结构和结构与它们的粘弹性有关，并受到蛋白质分子间交联程度的强烈影响。豌豆蛋白的掺入似乎增加了类似物的硬度、咀嚼性和粘弹性。当配方中小麦蛋白的含量增加时，观察到相反的趋势，即它降低了类似的结构和粘弹性。植物蛋白之间的比例对类似物的水分（约60%）和蛋白质含量（约25% w/w）没有影响。这项研究允许对构建植物性肉类替代品及其物理化学特性的复合效应有更深入的了解。它强调了植物蛋白复合材料在开发令人满意的肉类类似物方面的潜力。
This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process of freeze structuring technique. The composite comprised pea protein (PP) and wheat protein (WP) with five different ratios i.e.17:0; 13:4; 8.5:8.5; 4:13 and 0:17. The physicochemical and sensory properties of the analogues were studied in detail. The results showed the analogue with the ratio of 4:13 (PP4: WP13, PP4) was the most preferred analogue as compared to the rest of formulations. Microstructure of this analogue indicated fibrous and layered structure. The analogue textural profiles and structure were found to be related to their viscoelastic properties and were strongly affected by the extent of cross-linking between protein molecules. Incorporation of pea protein appeared to increase the hardness, chewiness as well as the viscoelastic properties of the analogue. The opposite trend was observed when the amount of wheat protein in the formulation was increased i.e. it lowered the analogue textural and viscoelastic properties. The ratio between plant proteins did not affect the moisture (similar to 60%) and protein content (similar to 25 %w/w) of the analogues. This study allowed for a deeper understanding of composite effects in structuring the plant-based meat alternatives and their physicochemical properties. It highlighted the potential of plant protein composite usage in the development of satisfactory meat analogues.