Preparation and properties of high-soluble wheat gluten protein-based meat analogues

文献类型： 外文期刊

第一作者： Yang, Xiujuan

作者： Yang, Xiujuan;Duan, Xiang;Sun, Yusha;Dong, Mengxue;Bai, Jie;Liu, Xuebo;Duan, Xiang;Yang, Xiujuan

作者机构：

关键词： wheat gluten protein; pH shifting modification; high moisture extrusion cooking; high water-holding capacity; meat analogue

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2023 年

页码：

收录情况： SCI

摘要： BACKGROUNDWheat gluten protein (WGP) is poorly soluble and does not easily form fibrous structures. The meat analogues prepared from it have an unsatisfactory texture and poor water-holding capacity (WHC). Our previous work indicated that pH-shifting combined with heat treatment can significantly improve the solubility and emulsifiability of WGP. In this work, WGP was therefore treated by pH-cycling (m-WGP) to improve the solubility and then applied in the preparation of meat analogues by high moisture extrusion.RESULTSThe results indicated that the addition of m-WGP improved the texture characteristics and WHC of the extrudates significantly (282.4) and made the extrudates show a tighter organizational structure, according to scanning electron microscope (SEM) images. Magnetic resonance imaging (MRI) analysis showed that the addition of m-WGP resulted in a more uniform moisture distribution in the extrudate. The free sulfhydryl group result showed that the addition of m-WGP significantly increased the free sulfhydryl group content, which was beneficial to the formation of disulfide bonds to enhance the tissue structure.CONCLUSIONWhen the addition content of m-WGP was 10%, the gluten extrudate exhibited a good WHC and uniform moisture distribution but the excessive hardness and chewiness were not suitable for simulating meat. When the additional m-WGP content reached 50%, the gluten extrudate had textural characteristics that were closest to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. & COPY; 2023 Society of Chemical Industry.

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