Luise Lallinger, Torres Gomez Alejandra Maria, Maria Alejandra, Jonas Niksch, Cornelia Rauh
Department of Food Biotechnology and Food Process Engineering, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany.
J Food Sci. 2025 Aug;90(8):e70471. doi: 10.1111/1750-3841.70471.
In this study, press cakes (PCs)-the by-products from almond, coconut, flaxseed, pumpkin seed, rapeseed, and sunflower oil production-were used to create textured vegetable proteins (TVPs) that offer both nutritional and sustainability benefits. Several technological and textural properties were measured to evaluate the potential of the PCs for use as ingredients in meat alternatives. After raw material characterization, 15 PC flours were mixed with pea protein isolate at three levels (25%, 45%, and 50-100% PC, depending on composition) and low-moisture extruded in a pilot-scale co-rotating twin-screw extruder (11% feed water content, 150°C barrel temperature, 10.18 kg/h throughput). Extrusion response parameters were recorded. The structure and texture of the resulting extrudates were analyzed by light microscopy, fracture test, and texture profile analysis. Finally, the PC-TVPs were compared to reference products and meat. Oil and protein content are the most important factors influencing processing and TVP properties because they reduce shear forces and cross-linking. The decrease in protein network stability seen as PC content increases results in denser TVPs with smaller pores and thicker lamellae. These TVPs-especially those made with sunflower seed, flaxseed, and pumpkin seed PCs-are more chewy and less spongy than higher protein TVPs, making the texture more meat-like. Press cakes possess the techno-functional properties to (partially) replace protein isolates or concentrates in TVP production, thereby improving the nutritional profile, texture, and sustainability of meat alternatives. PRACTICAL APPLICATIONS: Technological insights gained from this study will facilitate the production of TVPs from press cakes in new plant-based products. Drawing on the results of this study, producers will be able to choose press cake ingredients and concentrations to achieve the desired textural properties while diversifying their raw materials. Starting from the specified extrusion and formulation conditions indicated here, future research can further optimize processes and TVP properties.
在本研究中，压榨饼（PCs）——杏仁、椰子、亚麻籽、南瓜籽、油菜籽和向日葵油生产的副产品——被用于制造具有营养和可持续性优势的组织化植物蛋白（TVPs）。通过测量多种技术和质地特性来评估压榨饼作为肉类替代品成分的潜力。在对原材料进行表征后，将15种压榨饼粉与豌豆分离蛋白按三个比例（25%、45%以及50 - 100%的压榨饼，具体比例取决于成分）混合，并在中试规模的同向旋转双螺杆挤出机中进行低水分挤压（进料水分含量11%，机筒温度150°C，产量10.18 kg/h）。记录挤出响应参数。通过光学显微镜、断裂试验和质地剖面分析对所得挤出物的结构和质地进行分析。最后，将压榨饼基组织化植物蛋白与参考产品及肉类进行比较。油脂和蛋白质含量是影响加工过程和组织化植物蛋白特性的最重要因素，因为它们会降低剪切力并促进交联。随着压榨饼含量增加，蛋白质网络稳定性下降，导致组织化植物蛋白密度更高，孔隙更小且薄片更厚。这些组织化植物蛋白——尤其是由向日葵籽、亚麻籽和南瓜籽压榨饼制成的——比高蛋白组织化植物蛋白更有嚼劲且更少呈海绵状，使质地更接近肉类。压榨饼具有技术功能特性，能够（部分）替代组织化植物蛋白生产中的分离蛋白或浓缩蛋白，从而改善肉类替代品的营养成分、质地和可持续性。实际应用：本研究获得的技术见解将有助于在新型植物基产品中利用压榨饼生产组织化植物蛋白。借鉴本研究结果，生产商将能够选择压榨饼成分和浓度，以实现所需的质地特性，同时使原材料多样化。从这里指定的挤出和配方条件出发，未来的研究可以进一步优化工艺和组织化植物蛋白特性。
