College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China.
Guangxi Subtropical Crops Research Institute, Nanning, People's Republic of China.
J Sci Food Agric. 2024 Jan 15;104(1):42-50. doi: 10.1002/jsfa.12922. Epub 2023 Aug 28.
Wheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion.
The results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure.
When the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. © 2023 Society of Chemical Industry.
小麦面筋蛋白（WGP）溶解度差，不易形成纤维结构。由其制备的肉类模拟物的质地和持水能力（WHC）较差。我们之前的工作表明，pH 值变换结合热处理可以显著提高 WGP 的溶解度。因此，在这项工作中，我们通过 pH 循环（m-WGP）处理 WGP，以提高其溶解度，然后将其应用于高水分挤压制备肉类模拟物中。
结果表明，添加 m-WGP 显著改善了挤出物的质地特性和 WHC（282.4），并使挤出物呈现出更紧密的组织结构，这可以通过扫描电子显微镜（SEM）图像看出。磁共振成像（MRI）分析表明，添加 m-WGP 导致挤出物中的水分分布更加均匀。自由巯基结果表明，添加 m-WGP 显著增加了自由巯基含量，这有利于形成二硫键以增强组织结构。
当添加 10%的 m-WGP 时，面筋挤出物具有良好的 WHC 和均匀的水分分布，但过高的硬度和咀嚼性不适合模拟肉类。当额外添加 50%的 m-WGP 时，面筋挤出物具有最接近商业植物性肉类和真正肉类的质地特性，具有作为模拟肉类的原料的潜力。因此，这项工作提高了 WGP 的加工性能，并探索了肉类模拟物的植物性成分。 © 2023 化学工业协会。
