Hong Shan, Shen Yanting, Li Yonghui
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
Foods. 2022 Aug 29;11(17):2619. doi: 10.3390/foods11172619.
Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations between the properties of raw TVPs and the corresponding meatless patties. Twenty-eight commercial TVPs based on different protein types and from different manufacturers were compared in proximate compositions, physicochemical and functional properties, as well as cooking and textural attributes in meatless patties. Significant differences were observed in the compositions and properties of the raw TVPs (p < 0.05) and were well reflected in the final patties. Of all the TVP attributes, rehydration capacity (RHC) was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = −0.791), shear force (r = −0.621) and compressed juiciness (r = 0.812) in meatless patties, as evidenced by the significant correlations (p < 0.01). The current study may advance the knowledge for TVP-based meat development.
对基于动物蛋白的环境和健康问题的日益关注，推动了对植物蛋白的大量需求。组织化植物蛋白（TVP）是一种基于植物蛋白的产品，具有纤维质地，是一种很有前途的肉类替代品。本研究旨在确定生TVP的特性与相应素肉饼之间可能存在的相关性。对来自不同制造商、基于不同蛋白质类型的28种市售TVP在近似组成、物理化学和功能特性，以及素肉饼的烹饪和质地属性方面进行了比较。在生TVP的组成和特性方面观察到显著差异（p < 0.05），并且在最终的肉饼中也得到了很好的体现。在所有TVP属性中，复水能力（RHC）是影响素肉饼烹饪损失（r = 0.679）和硬度（r = -0.791）、剪切力（r = -0.621）和压缩多汁性（r = 0.812）质地的最主要因素，显著相关性证明了这一点（p < 0.01）。当前的研究可能会推进基于TVP的肉类开发的知识。
