ORIGINAL ARTICLE
Physicochemical and functional characteristics of plant protein-based meat analogs
Sasimaporn Samard,
Gi-Hyung Ryu,
Sasimaporn Samard
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Republic of Korea
Search for more papers by this authorCorresponding Author
Gi-Hyung Ryu
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Republic of Korea
Correspondence
Gi-Hyung Ryu, Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439, Republic of Korea.
Email: [email protected]
Search for more papers by this authorSasimaporn Samard,
Gi-Hyung Ryu,
Sasimaporn Samard
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Republic of Korea
Search for more papers by this authorCorresponding Author
Gi-Hyung Ryu
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Republic of Korea
Correspondence
Gi-Hyung Ryu, Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439, Republic of Korea.
Email: [email protected]
Search for more papers by this authorAbstract
Isolated soy protein (ISP), isolated mung bean protein (IMBP), isolated peanut protein (IPNP), isolated pea protein (IPP), and wheat gluten (WG) were texturized by (50%) intermediate moisture extrusion for comparing product characteristics. High water-holding capacity was observed in ISP- and IPP-based texturized vegetable proteins (TVPs), while high integrity index was exhibited in IPP- and WG-based TVPs. ISP-, IPP-, and WG-based TVPs indicated high textural properties, whereas IMBP- and IPNP-based TVPs presented low rehydration and textural properties. The amounts of sulfur-containing amino acids of ISP, IPP, and WG increased after extrusion. The lowest essential amino acids content was found in WG-based TVP. ISP- and IPP-based TVPs displayed more sponge-like structure than those other proteins. Protein solubility of TVPs was significantly lower than that of their raw materials. Our findings reveal that the desired meat analog with high potential in physicochemical and functional characteristics under intermediate moisture extrusion among TVPs is IPP-based TVP.
Practical applications
It is well-known that soybean protein and wheat gluten (WG) were widely used for producing a texturized vegetable protein (TVP). However, soybean protein and WG have limitations as food allergen and imbalance of essential amino acids, respectively. Thus, mung bean protein, peanut protein, and pea protein were chosen for this study. From the results, it could be possible to develop a new generation of TVP from pea protein instead of soybean protein and WG for future human diets.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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