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Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties

High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently....

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Autores principales: Wittek, Patrick, Karbstein, Heike P., Emin, M. Azad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307526/
https://www.ncbi.nlm.nih.gov/pubmed/34209076
http://dx.doi.org/10.3390/foods10071509
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author Wittek, Patrick
Karbstein, Heike P.
Emin, M. Azad
author_facet Wittek, Patrick
Karbstein, Heike P.
Emin, M. Azad
author_sort Wittek, Patrick
collection PubMed
description High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently. The positive effect of blending on product texture is well known but not yet well understood. Therefore, this work targets investigating the influence of blending in HME at a mechanistic level. For this, SPI and a model protein, whey protein concentrate (WPC), were blended at three different ratios (100:0, 85:15, 70:30) and extruded at typical HME conditions (55% water content, 115/125/133 °C material temperature). Process conditions, rheological properties, morphology development, product structure and product texture were analysed. With increasing WPC percentage, the anisotropic structures became more pronounced and the anisotropy index (AI) higher. The achieved AI from the extrudates with a ratio of 70:30 (SPI:WPC) were considerably higher than comparable extrudates reported in other studies. In all extrudates, a multiphase system was visible whose morphology had changed due to the WPC addition. The WPC led to the formation of a much smaller dispersed phase compared to the overlying multiphase structure, the size of which depends on the thermomechanical stresses. These findings demonstrate that targeted mixing of protein-rich raw materials could be a promising method to tailor the texture of extruded meat analogues.
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spelling pubmed-83075262021-07-25 Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties Wittek, Patrick Karbstein, Heike P. Emin, M. Azad Foods Article High moisture extrusion (HME) of meat analogues is often performed with raw materials containing multiple components, e.g., blends of different protein-rich raw materials. For instance, blends of soy protein isolate (SPI) and another component, such as wheat gluten, are used particularly frequently. The positive effect of blending on product texture is well known but not yet well understood. Therefore, this work targets investigating the influence of blending in HME at a mechanistic level. For this, SPI and a model protein, whey protein concentrate (WPC), were blended at three different ratios (100:0, 85:15, 70:30) and extruded at typical HME conditions (55% water content, 115/125/133 °C material temperature). Process conditions, rheological properties, morphology development, product structure and product texture were analysed. With increasing WPC percentage, the anisotropic structures became more pronounced and the anisotropy index (AI) higher. The achieved AI from the extrudates with a ratio of 70:30 (SPI:WPC) were considerably higher than comparable extrudates reported in other studies. In all extrudates, a multiphase system was visible whose morphology had changed due to the WPC addition. The WPC led to the formation of a much smaller dispersed phase compared to the overlying multiphase structure, the size of which depends on the thermomechanical stresses. These findings demonstrate that targeted mixing of protein-rich raw materials could be a promising method to tailor the texture of extruded meat analogues. MDPI 2021-06-30 /pmc/articles/PMC8307526/ /pubmed/34209076 http://dx.doi.org/10.3390/foods10071509 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wittek, Patrick
Karbstein, Heike P.
Emin, M. Azad
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
title Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
title_full Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
title_fullStr Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
title_full_unstemmed Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
title_short Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
title_sort blending proteins in high moisture extrusion to design meat analogues: rheological properties, morphology development and product properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307526/
https://www.ncbi.nlm.nih.gov/pubmed/34209076
http://dx.doi.org/10.3390/foods10071509
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