Abstract
Blends of proteins and carbohydrates are of interest because of their ability to form fibrous products that resemble meat products. Here the effect of pectin and cellulose addition is investigated on structuring potential of pea protein isolate (PPI), soy protein isolate (SPI). While SPI and PPI could only be transformed into a homogeneous of layered product, a pronounced fibrous structure could be formed with blends of SPI and pectin, and PPI and pectin (95:5 and 93:7). In the case of SPI blends, a fibrous product was also anisotropic in terms of mechanical properties. For PPI blends, a fibrous morphology was not always accompanied with mechanical anisotropy. Differences in structuring potential of the various blends were further analysed using oscillatory rheological experiments. PPI/carbohydrate and SPI/carbohydrates blends resulted in mushier products than products containing only PPI or SPI. This was most pronounced for blends with pectin, which was attributed to the combined effects of a decrease in pH and/or water redistribution between the two phases.
Highlights
Meat analogues that mimic the sensorial properties of meat have recently emerged as a route to help consumers reduce their intake of animal-based products by replacing them with analogous plant-based products (Elzerman, Hoek, van Boekel, & Luning, 2011; Hoek et al, 2011)
Previous research revealed that a fibrous texture could be created by applying well-defined shear flow on soy protein isolate (SPI)/wheat gluten (WG) blends, SPI/pectin blends, and pea protein isolate (PPI)/WG blends (Dekkers, Hamoen, Boom, & van der Goot, 2018; Dekkers, Nikiforidis, & van der Goot, 2016 b; Gra bowska, Tekidou, Boom, & van der Goot, 2014; Schreuders et al, 2019) as well as less purified ingredients like soy protein concentrate (SPC) and rapeseed protein concentrate (RPC) (Grabowska et al, 2016; Jia, Cur ubeto, Rodríguez-Alonso, Keppler, & van der Goot, 2021)
The aim of this study is to investigate how carbohydrates influence the ability of proteinaceous materials (here pea protein isolate (PPI), soy protein isolate (SPI)) to form fibrous products
Summary
Meat analogues that mimic the sensorial properties of meat have recently emerged as a route to help consumers reduce their intake of animal-based products by replacing them with analogous plant-based products (Elzerman, Hoek, van Boekel, & Luning, 2011; Hoek et al, 2011). The transition from animal-based foods towards plant-based foods lead to a lower environmental footprint of human diets (Tilman & Clark, 2014; Weinrich, 2019). High moisture extrusion cooking is often applied to create fibrous meat analogues. Previous research revealed that a fibrous texture could be created by applying well-defined shear flow on soy protein isolate (SPI)/wheat gluten (WG) blends, SPI/pectin blends, and pea protein isolate (PPI)/WG blends (Dekkers, Hamoen, Boom, & van der Goot, 2018; Dekkers, Nikiforidis, & van der Goot, 2016 b; Gra bowska, Tekidou, Boom, & van der Goot, 2014; Schreuders et al, 2019) as well as less purified ingredients like soy protein concentrate (SPC) and rapeseed protein concentrate (RPC) (Grabowska et al, 2016; Jia, Cur ubeto, Rodríguez-Alonso, Keppler, & van der Goot, 2021). Since our ambition is to structure plant proteins with less allergenic potential and with a lower environmental impact (Lam, Can Karaca, Tyler, & Nick erson, 2018; Stone, Karalash, Tyler, Warkentin, & Nickerson, 2015), it is interesting to study PPI in combination with carbohydrates (pectin and cellulose) present in pea protein concentrate in a stepwise manner
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