Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA.
Food Science and Technology Deptartment, Texas A&M University, College Station, Texas, USA.
J Food Sci. 2021 Apr;86(4):1322-1334. doi: 10.1111/1750-3841.15660. Epub 2021 Mar 24.
Pulse proteins (PLP) can be ideal alternative-sources that produce a meat-like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba-bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ingredients which are canola oil (6%) and wheat gluten (15%) and texturized to produce HMMA using a twin-screw extruder (TX-52) with a cooling die. Soy concentrate and soy isolate were mixed with the constant ingredients and texturized into an HMMA and used as a control. Before freezing for storage, each sample was cooled by air, water, or a brine solution (2% or 4%) for 10 min. Frozen samples were thawed at room temperature (25 °C) for 3 hr and rehydrated by soaking at 25 °C for 2 hr, warm-soaking at 50 °C for 12 hr, or boiling for 2 min. Color, moisture content (MC), specific density (SD), water absorption index (WAI), water solubility index (WSI), and texture were measured. Compared to the control, samples with PLP had less lightness and texture and greater redness, yellowness, MC and WSI. The 2% brine solution used for cooling reduced WSI without textural change compared to other cooling methods. Boiling for rehydration increased lightness while warm-soaking decreased lightness and increased yellowness. In addition, boiling resulted in the least MC, SD, WSI, and WAI following soaking and warm-soaking. Therefore, these PLP can be used as alternative meat sources to soy proteins and a 2% brine solution for cooling and rehydration by boiling are recommended to reduce the WSI. PRACTICAL APPLICATION: Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well-defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.
脉蛋白（PLP）可以作为理想的替代来源，生产出具有肉质纹理的产品，称为高水分肉模拟物（HMMA）。在这项研究中，每种商业 PLP：豌豆（16%）、小扁豆（16%）和蚕豆（20%）分别与豌豆分离蛋白（63%、63%和 59%）和菜籽油（6%）和小麦面筋（15%）混合，并使用双螺杆挤出机（TX-52）和冷却模具将其加工成 HMMA。大豆浓缩物和大豆分离蛋白与常量成分混合并加工成 HMMA，用作对照。在冷冻储存之前，每个样品都通过空气、水或 2%或 4%的盐水溶液冷却 10 分钟。冷冻样品在室温（25°C）下解冻 3 小时，并在 25°C 下浸泡 2 小时、50°C 温浸 12 小时或煮沸 2 分钟进行复水。测量颜色、水分含量（MC）、比容（SD）、吸水率指数（WAI）、溶解度指数（WSI）和质地。与对照相比，含有 PLP 的样品颜色较浅，质地较差，红色和黄色较深，MC 和 WSI 较高。与其他冷却方法相比，用于冷却的 2%盐水溶液降低了 WSI，而不会改变质地。煮沸复水会增加亮度，而温浸会降低亮度并增加黄色。此外，与浸泡和温浸相比，煮沸后 MC、SD、WSI 和 WAI 最少。因此，这些 PLP 可以替代大豆蛋白作为肉类来源，建议使用 2%盐水溶液冷却，煮沸复水以降低 WSI。实际应用：豆类是一种极好的食品原料，因为它们富含蛋白质，具有极好的营养成分。在这项研究中，生产了含有豌豆蛋白、小扁豆蛋白、蚕豆蛋白和豌豆分离蛋白而不是大豆浓缩物和大豆分离蛋白的高水分肉模拟物。根据研究结果，脉蛋白可以替代大豆蛋白。因为它们形成了相对明确的定向。可以通过改进纹理化的加工条件进行进一步研究，以提高其质量。此外，这项研究可以帮助研究人员和产品开发人员了解 HMMA 产品生产后的适当处理方法，例如在冷冻储存前冷却和冷冻后解冻和复水。
