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Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products

Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot c...

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Autores principales: Taghian Dinani, Somayeh, Zhang, Yunyu, Vardhanabhuti, Bongkosh, Jan van der Goot, Atze
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10481179/
https://www.ncbi.nlm.nih.gov/pubmed/37680696
http://dx.doi.org/10.1016/j.crfs.2023.100571
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author Taghian Dinani, Somayeh
Zhang, Yunyu
Vardhanabhuti, Bongkosh
Jan van der Goot, Atze
author_facet Taghian Dinani, Somayeh
Zhang, Yunyu
Vardhanabhuti, Bongkosh
Jan van der Goot, Atze
author_sort Taghian Dinani, Somayeh
collection PubMed
description Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing a fibrous structure. To provide meat-like textures, different hydrocolloids with appropriate salt concentrations could be used. Therefore, this study investigated the influence of different hydrocolloids, including high acyl gellan gum, low acyl gellan gum, high methoxyl pectin, low methoxyl pectin, and xanthan at 2%, as well as two types of salts (CaCl(2) and NaCl) at three concentrations (0%, 0.5%, and 1%) on the macrostructure, microstructure, and mechanical properties of plant-based meat alternatives containing only soy protein isolate and without wheat gluten. The addition of hydrocolloids and salts increased the cross-link bonds and structural compactness at the microscopic level and enhanced the fibrous structure at the microscopic level at different extent. These findings provide insight into how the addition of salts and hydrocolloids can effect plant-based meat alternatives without wheat gluten, which have practical implications for the food industry and are important for their success in the market.
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spelling pubmed-104811792023-09-07 Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products Taghian Dinani, Somayeh Zhang, Yunyu Vardhanabhuti, Bongkosh Jan van der Goot, Atze Curr Res Food Sci Research Article Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot consume products containing wheat gluten producing a fibrous structure. To provide meat-like textures, different hydrocolloids with appropriate salt concentrations could be used. Therefore, this study investigated the influence of different hydrocolloids, including high acyl gellan gum, low acyl gellan gum, high methoxyl pectin, low methoxyl pectin, and xanthan at 2%, as well as two types of salts (CaCl(2) and NaCl) at three concentrations (0%, 0.5%, and 1%) on the macrostructure, microstructure, and mechanical properties of plant-based meat alternatives containing only soy protein isolate and without wheat gluten. The addition of hydrocolloids and salts increased the cross-link bonds and structural compactness at the microscopic level and enhanced the fibrous structure at the microscopic level at different extent. These findings provide insight into how the addition of salts and hydrocolloids can effect plant-based meat alternatives without wheat gluten, which have practical implications for the food industry and are important for their success in the market. Elsevier 2023-08-21 /pmc/articles/PMC10481179/ /pubmed/37680696 http://dx.doi.org/10.1016/j.crfs.2023.100571 Text en © 2023 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Research Article
Taghian Dinani, Somayeh
Zhang, Yunyu
Vardhanabhuti, Bongkosh
Jan van der Goot, Atze
Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
title Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
title_full Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
title_fullStr Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
title_full_unstemmed Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
title_short Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
title_sort enhancing textural properties in plant-based meat alternatives: the impact of hydrocolloids and salts on soy protein-based products
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10481179/
https://www.ncbi.nlm.nih.gov/pubmed/37680696
http://dx.doi.org/10.1016/j.crfs.2023.100571
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