Bean powders improved the quality characteristics of high-moisture extrudate prepared from pea protein isolate: Texture, structure and sensory

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-19 DOI:10.1016/j.foodhyd.2025.111232

Jiao Ge , Rong Yang , Guanchen Liu , Cuixia Sun , Yapeng Fang

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Abstract

The textured vegetable proteins (TVP) prepared by high-moisture extrusion (HME) are considered ideal substitutes for animal meat due to their similar texture and taste of muscle fibers. However, HME-TVP has the problems of hard texture and low fibrous degree, which cannot meet the consumers’ demand. In this study, the effects of three bean powders (including black kidney bean, chickpea and broad bean powders) on the texture, structure and sensory of high-moisture extruded pea protein isolate (PPI) were investigated to improve the quality of PPI extrudate. The hardness of PPI extrudate significantly decreased with increasing bean powder ratio, which was closely related to the carbohydrates (such as starch and dietary fiber) in bean powder. Synchronously, the incorporation of bean powder enhanced the fibrous degree of PPI extrudate by 16%, possibly because the protein in bean powder promoted the aggregation of PPI. The PPI extrudates containing 15% (w/w) bean powder had obvious fibrous structure and the highest sensory score. During the HME process, bean powder promoted the transformation of random coil structure in textured PPI into α-helix and β-sheet structures, meanwhile promoted the conversion of immobilized water in textured PPI into bound water and free water. Furthermore, the vegetarian beef cube product prepared by PPI extrudate containing 15% (w/w) bean powder was close to the real beef cube in appearance, color and taste, and received high overall acceptability. This study provided valuable insights for improving the quality of plant-based meat analogues.

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通过高水分挤压法（HME）制备的质构植物蛋白（TVP）因其质地和口感与肌肉纤维相似而被认为是动物肉类的理想替代品。然而，HME-TVP 存在质地硬、纤维度低等问题，无法满足消费者的需求。本研究探讨了三种豆粉（包括黑芸豆粉、鹰嘴豆粉和蚕豆粉）对高水分挤压豌豆蛋白分离物（PPI）质地、结构和感官的影响，以提高 PPI 挤压物的质量。随着豆粉比例的增加，PPI 挤压物的硬度明显降低，这与豆粉中的碳水化合物（如淀粉和膳食纤维）密切相关。同时，豆粉的加入使 PPI 挤压物的纤维化程度提高了 16%，这可能是因为豆粉中的蛋白质促进了 PPI 的聚集。豆粉含量为 15%（重量比）的 PPI 挤压物具有明显的纤维结构，感官评分最高。在 HME 过程中，豆粉促进了纹理 PPI 中无规线圈结构向 α 螺旋和 β 片状结构的转化，同时促进了纹理 PPI 中固定水向结合水和自由水的转化。此外，用含 15%（重量比）豆粉的 PPI 挤压物制备的素牛肉块产品在外观、颜色和口感上都接近于真正的牛肉块，总体接受度较高。这项研究为提高植物肉类类似物的质量提供了宝贵的见解。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.