Research on the application of various plant proteins in plant-based meat



Plant-based meat is based on vegetable protein, and a biomimetic meat product with animal meat fiber structure, texture, color, flavor, taste and appearance is prepared by certain technical means. The composition, type of ingredients and moisture content of the plant-based meat matrix can have a significant impact on the texture and mouthfeel of the final product.

The effects of material properties and composition on the texturing properties of extruded products are significant and complex. The formulation of commercially available textured protein-based vegetable meat mainly includes 6 ingredients (Table 1): water, protein, flavoring agent, fat, binding agent and coloring agent. Among them, water accounts for 50% to 80% of the total composition, which has the effect of plasticizing and providing juiciness in the processing of vegetable meat products. Since food colloids such as proteins and polysaccharides play a crucial role in product identification and differentiation, and fatty substances are key factors in improving flavor, texture, mouthfeel, and nutrition, this article focuses on the role of protein in plant-based meats progress in applied research.

Plant proteins are mainly composed of globular proteins, and the forces that maintain their higher-order spatial structures are mainly weak interactions such as non-covalent bonds or secondary bonds. Almost all plant proteins can be used as raw materials for the preparation of plant-based artificial meat, such as soy protein, cereal protein and potato protein are the bulk raw materials for the production of plant meat.

1. Soy Protein

Based on a comprehensive analysis of raw material yield, price, and functional properties, soy protein isolate (ISP), soy protein concentrate (SPC) and pea protein isolate (PPI) have better emulsifying, gelling, and water-holding properties due to their lower prices. and fat-binding properties, so it is commonly used in commercial plant-based meat products. Although high protein purity has no positive correlation with the texture and appearance of vegetable meat, ISP is most commonly used for high-moisture extruded vegetable protein meat due to its protein content of more than 90%, weak beany flavor and lighter color. Research. ISP can form a fibrous structure visible to the naked eye when the water content is 50% and the extrusion cooking temperature is 124℃, and the X-ray scanning results confirm the formation of anisotropic structure.

Pea protein is the main component in the by-product of the processing of pea starch into pea vermicelli. Pea protein is a major plant source of branched-chain amino acids (BCAAs) with a content of up to 18.1%. Branched-chain amino acids constitute about one-third of skeletal muscle protein. Supplementing branched-chain amino acids can inhibit the degradation of skeletal muscle protein, relieve delayed muscle soreness after strenuous exercise, and promote muscle recovery. Pea protein has low allergenicity, high nutritional value, strong emulsification and foam stability, and has become the mainstream vegetable meat protein raw material. However, the pea protein has a weaker gelling ability, and the prepared vegetable meat has a softer taste and poorer elasticity. In order to improve the gel properties of pea protein, different kinds of salts (NaSCN, NazSO4, CHCOONa, NaCl) are often added to the system to improve the gel strength by promoting the formation of more hydrogen bonds between pea protein molecules.

Click to enter the details pag

评论

发表评论

此博客中的热门博文

Soy Fiber: The Invisible 'Hero' in Canned Foods

图片
 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods. In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods. Magical effects of soybean fiber in canned foods Improving Texture and Taste Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When ...
阅读全文

Emulsified Soy Protein Isolate: An Innovative Force in the Food Industry

图片
Emulsified soy protein isolate represents an innovative achievement in the field of soy protein isolates. It starts with high-quality soybeans and undergoes multiple meticulous purification processes to remove non-protein components such as fats and carbohydrates from the soybeans, resulting in an extremely pure soy protein. The finished product appears as a fine powder with uniform color and an exceptionally high protein content, typically exceeding 90%, far surpassing that of ordinary soy protein products. In terms of advantages, emulsified soy protein isolate boasts superior emulsification stability, rapidly forming a stable emulsion in oil-water systems and preventing oil droplet aggregation and layering. In baked goods, it effectively emulsifies fats, ensuring uniform internal structure, soft texture, and extended shelf life for products like bread and cakes. Its outstanding nutritional enhancement effect is also remarkable. As a high-quality plant protein, it is rich in essential...
阅读全文

The Role of Soy Fiber in Sauces

图片
Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces. Thickening effect Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform. Improving taste Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an...
阅读全文