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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1509 |
| _version_ | 1797528190926716928 |
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| author | Patrick Wittek Heike P. Karbstein M. Azad Emin |
| author_facet | Patrick Wittek Heike P. Karbstein M. Azad Emin |
| author_sort | Patrick Wittek |
| collection | DOAJ |
| 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 (<i>AI</i>) higher. The achieved <i>AI</i> 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. |
| first_indexed | 2024-03-10T09:55:37Z |
| format | Article |
| id | doaj.art-4aa299adba61424b843992403e2b726e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:55:37Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4aa299adba61424b843992403e2b726e2023-11-22T02:24:16ZengMDPI AGFoods2304-81582021-06-01107150910.3390/foods10071509Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product PropertiesPatrick Wittek0Heike P. Karbstein1M. Azad Emin2Institute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyInstitute of Process Engineering in Life Sciences, Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, GermanyHigh 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 (<i>AI</i>) higher. The achieved <i>AI</i> 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.https://www.mdpi.com/2304-8158/10/7/1509high moisture extrusionmeat analoguesoy proteinwhey proteinprotein blendsrheological properties |
| spellingShingle | Patrick Wittek Heike P. Karbstein M. Azad Emin Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties Foods high moisture extrusion meat analogue soy protein whey protein protein blends rheological 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 | high moisture extrusion meat analogue soy protein whey protein protein blends rheological properties |
| url | https://www.mdpi.com/2304-8158/10/7/1509 |
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