Abstract
The potential for using rapeseed protein concentrate (RPC) as a novel protein source for meat analogues was investigated using shear cell technology with RPC-only and RPC-wheat gluten (WG) mixtures. The resulting products were characterized by texture analyser, confocal laser scanning microscopy (CLSM) and X-ray microtomography. Soy protein concentrate (SPC) was chosen as the benchmark because of its known capacity to create fibrous structures. Both RPC-only and RPC-WG mixtures could be transformed into fibrous products when processed at 140 °C and 150 °C with 40 wt% dry matter. The fibrous structure was improved by adding of WG into RPC at 140 °C and the colour of the RPC-WG product became lighter with more WG added. CLSM images revealed that the protein formed a continuous phase, and the RPC inherent polysaccharides acted as a dispersed phase. Overall, RPC is concluded as a promising alternative protein source after SPC for meat analogue applications. Industrial relevanceRapeseed meal, which is a by-product from extraction of rapeseed oil, is currently mainly used as animal feed and seldom applied as a food ingredient. This study provides valuable insights into the potential of rapeseed protein concentrate produced by washing rapeseed meal with aqueous ethanol as an alternative plant protein for meat analogues. The outcomes of this study demonstrated the potential of rapeseed protein concentrates for structuring purposes, which is a step towards its commercial use as an environmentally sustainable meat analogue ingredient.
Highlights
Plant-based meat analogues have received great interest from con sumers who want to reduce their meat consumption
The resulting structures are shown in crumbled gel-like structure was obtained when rapeseed protein concentrate (RPC) was sheared at lower temperatures of 120 ◦C or 130 ◦C
For RPC-only, tensile stress and strain values in the parallel direction increased with higher temperature, whereas the value in the perpendicular direction was similar for all temperatures
Summary
Plant-based meat analogues have received great interest from con sumers who want to reduce their meat consumption. Plant-based meat analogues from sources such as legumes, oilseeds and cereals are gaining importance to address consumer demands and sustainability in future food supply. An important breakthrough would be the increased use of underutilized protein-rich by-products in meat analogue applications. Rapeseed meal is a by-product obtained after oil extraction but it is seldom used for food applications. It has been suggested as an interesting alternative plant protein source due to its high protein content (35%– 40%) and well-balanced amino acid profile (Tan, Mailer, Blanchard, & Agboola, 2011). A recent consumer study showed that the use of rapeseed protein as a main ingredient for meat analogues has gained consumer interest and attention (Banovic & Sveinsdottir, 2021)
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