Ferawati Ferawati, Zahari Izalin, Barman Malin, Hefni Mohammed, Ahlström Cecilia, Witthöft Cornelia, Östbring Karolina
Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden.
Department of Food Technology, Engineering and Nutrition, Lund University, 22362 Lund, Sweden.
Foods. 2021 Apr 13;10(4):843. doi: 10.3390/foods10040843.
Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.
黄豌豆和蚕豆因其适合在北半球种植、非转基因生物种植方式以及低致敏风险，成为替代大豆基成分的潜在选择。本研究考察了当地黄豌豆和蚕豆分离蛋白/浓缩蛋白作为肉类模拟产品的功能特性。还确定了影响肉类模拟物质地特性的最关键因素。采用挤压工艺由黄豌豆和蚕豆分离蛋白/浓缩蛋白制备高水分肉类模拟物（HMMA），成功从进口商业来源和当地来源制备出具有纤维层状结构的HMMA。所制备的HMMA的质地特性主要受原料蛋白的灰分、纤维、蛋白质含量以及持水能力影响。三个挤压工艺参数（目标水分含量、挤压温度、螺杆转速）也对HMMA质地有显著影响。总之，使用当地种植豆类衍生的分离蛋白可以制备功能性HMMA。
