School of Food Science, Washington State University, Pullman, Washington, USA.
National Center for Food Science and Technology (CITA), University of Costa Rica, San José, Costa Rica.
J Food Sci. 2024 Jan;89(1):104-120. doi: 10.1111/1750-3841.16815. Epub 2023 Nov 22.
Plant-based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used. Therefore, this study aimed to provide improved insight into the mechanism of texturization during the processing of high-moisture meat analog (HMMA) products. Blends with different wheat and pea protein ratios (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100 wheat:pea) were extruded at a screw speed of 400 rpm, two different moisture contents (50% and 55%), and a feed rate of 90 g/min using a co-rotating twin-screw extruder. Extrudates were analyzed for their texture, free sulfhydryl groups, disulfide bonds, and solubility in different extractants relative to the raw ingredient blends. In addition, a sensory analysis was conducted using the rapid and cost-effective "rate-all-that-apply" (RATA) methodology. The interplay between the two protein types had synergistic effects on the system parameters torque, pressure, and specific mechanical energy, as well as on some textural and sensory parameters. Molecular analyses were not influenced by the interplay between wheat and pea protein as the molecular analyses followed linear trends with the pea inclusion level. Analysis of protein solubility suggests that the texturization mechanism differs slightly depending on the protein type. It is suggested that the texturization of wheat protein depends highly on disulfide bonds, whereas the texturization of pea protein relies on the combination of disulfide bonds and non-covalent interactions. Additionally, RATA was found to be a valuable tool for HMMA products.
植物基肉类模拟产品，包括通过挤压加工生产的产品，越来越受欢迎。完全理解质构化机制和纤维形成过程将有助于改进现有产品并扩展用于植物原料的种类。因此，本研究旨在深入了解高水分肉模拟（HMMA）产品加工过程中的质构化机制。使用同向旋转双螺杆挤出机，在螺杆速度为 400 rpm、两种不同水分含量（50%和 55%）和进料速率为 90 g/min 的条件下，将不同小麦和豌豆蛋白比例（100:0、80:20、60:40、40:60、20:80 和 0:100 小麦：豌豆）的混合物进行挤压。将挤出物与原始原料混合物的质地、游离巯基、二硫键和在不同提取剂中的溶解度进行分析。此外，使用快速且经济高效的“所有适用”（RATA）方法进行了感官分析。两种蛋白质类型之间的相互作用对系统参数扭矩、压力和比机械能以及一些质地和感官参数产生协同效应。分子分析不受小麦和豌豆蛋白相互作用的影响，因为分子分析遵循线性趋势与豌豆含量水平。蛋白质溶解度分析表明，质构化机制因蛋白质类型而异。据推测，小麦蛋白的质构化高度依赖于二硫键，而豌豆蛋白的质构化依赖于二硫键和非共价相互作用的结合。此外，发现 RATA 是 HMMA 产品的一种有价值的工具。
