Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties
Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003644 |
| _version_ | 1797383723112464384 |
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| author | Xin Zhang Yu Zhao Tianyi Zhang Yan Zhang Lianzhou Jiang Xiaonan Sui |
| author_facet | Xin Zhang Yu Zhao Tianyi Zhang Yan Zhang Lianzhou Jiang Xiaonan Sui |
| author_sort | Xin Zhang |
| collection | DOAJ |
| description | Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in various ratios to create meat analogues using high-moisture extrusion technology. Results indicate that meat analogues with 40% HWG addition to SPC have a better texture and greater similarities in terms of hardness, chewiness, and toughness to chicken meat than meat analogues with 40% wheat gluten (WG) addition to SPC. Additionally, the meat analogues with HWG showed high antioxidant capacity, protein digestibility, and amino acid composition, indicating potential health benefits. These findings indicate that HWG could serve as a texture modifier to improve both the texture and nutritional content of meat analogues. |
| first_indexed | 2024-03-08T21:25:30Z |
| format | Article |
| id | doaj.art-cc0a3d49574f4b78a0ec975eac5229f2 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:30Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-cc0a3d49574f4b78a0ec975eac5229f22023-12-21T07:36:35ZengElsevierFood Chemistry: X2590-15752023-12-0120100921Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional propertiesXin Zhang0Yu Zhao1Tianyi Zhang2Yan Zhang3Lianzhou Jiang4Xiaonan Sui5College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding author.Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in various ratios to create meat analogues using high-moisture extrusion technology. Results indicate that meat analogues with 40% HWG addition to SPC have a better texture and greater similarities in terms of hardness, chewiness, and toughness to chicken meat than meat analogues with 40% wheat gluten (WG) addition to SPC. Additionally, the meat analogues with HWG showed high antioxidant capacity, protein digestibility, and amino acid composition, indicating potential health benefits. These findings indicate that HWG could serve as a texture modifier to improve both the texture and nutritional content of meat analogues.http://www.sciencedirect.com/science/article/pii/S2590157523003644Soy protein concentrateHydrolyzed wheat glutenMeat analogueRheologyTextureFunctional properties |
| spellingShingle | Xin Zhang Yu Zhao Tianyi Zhang Yan Zhang Lianzhou Jiang Xiaonan Sui Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties Food Chemistry: X Soy protein concentrate Hydrolyzed wheat gluten Meat analogue Rheology Texture Functional properties |
| title | Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties |
| title_full | Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties |
| title_fullStr | Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties |
| title_full_unstemmed | Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties |
| title_short | Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties |
| title_sort | potential of hydrolyzed wheat protein in soy based meat analogues rheological textural and functional properties |
| topic | Soy protein concentrate Hydrolyzed wheat gluten Meat analogue Rheology Texture Functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003644 |
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