Technological interventions in improving the functionality of proteins during processing of meat analogs
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-12-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/full |
| _version_ | 1811291080399781888 |
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| author | Pavan Kumar Pavan Kumar Neelesh Sharma Muideen Adewale Ahmed Akhilesh K. Verma Pramila Umaraw Nitin Mehta Ahmed Abubakar Abubakar Muhammad Nizam Hayat Ubedullah Kaka Sung-Jin Lee Awis Qurni Sazili Awis Qurni Sazili |
| author_facet | Pavan Kumar Pavan Kumar Neelesh Sharma Muideen Adewale Ahmed Akhilesh K. Verma Pramila Umaraw Nitin Mehta Ahmed Abubakar Abubakar Muhammad Nizam Hayat Ubedullah Kaka Sung-Jin Lee Awis Qurni Sazili Awis Qurni Sazili |
| author_sort | Pavan Kumar |
| collection | DOAJ |
| description | Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). ‘ |
| first_indexed | 2024-04-13T04:23:56Z |
| format | Article |
| id | doaj.art-50b83571e98244cb84769bfebef64ce0 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T04:23:56Z |
| publishDate | 2022-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-50b83571e98244cb84769bfebef64ce02022-12-22T03:02:37ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-12-01910.3389/fnut.2022.10440241044024Technological interventions in improving the functionality of proteins during processing of meat analogsPavan Kumar0Pavan Kumar1Neelesh Sharma2Muideen Adewale Ahmed3Akhilesh K. Verma4Pramila Umaraw5Nitin Mehta6Ahmed Abubakar Abubakar7Muhammad Nizam Hayat8Ubedullah Kaka9Sung-Jin Lee10Awis Qurni Sazili11Awis Qurni Sazili12Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, MalaysiaDepartment of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, IndiaDivision of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, IndiaInstitute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, MalaysiaDepartment of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, IndiaDepartment of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, IndiaDepartment of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, IndiaInstitute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, MalaysiaDepartment of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, MalaysiaDepartment of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Seri Kembangan, MalaysiaDepartment of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si, South KoreaDepartment of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, MalaysiaHalal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Seri Kembangan, MalaysiaMeat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). ‘https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/fullnon-traditional proteinsextrusionelectrospinningcouette shear cellbioprinting |
| spellingShingle | Pavan Kumar Pavan Kumar Neelesh Sharma Muideen Adewale Ahmed Akhilesh K. Verma Pramila Umaraw Nitin Mehta Ahmed Abubakar Abubakar Muhammad Nizam Hayat Ubedullah Kaka Sung-Jin Lee Awis Qurni Sazili Awis Qurni Sazili Technological interventions in improving the functionality of proteins during processing of meat analogs Frontiers in Nutrition non-traditional proteins extrusion electrospinning couette shear cell bioprinting |
| title | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_full | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_fullStr | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_full_unstemmed | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_short | Technological interventions in improving the functionality of proteins during processing of meat analogs |
| title_sort | technological interventions in improving the functionality of proteins during processing of meat analogs |
| topic | non-traditional proteins extrusion electrospinning couette shear cell bioprinting |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/full |
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