Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-08-20 DOI:10.1111/1750-3841.70471

Lallinger Luise, Alejandra Maria Torres Gomez, Alejandra Maria, Niksch Jonas, Rauh Cornelia

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引用次数: 0

Abstract

In this study, press cakes (PCs)—the by-products from almond, coconut, flaxseed, pumpkin seed, rapeseed, and sunflower oil production—were used to create textured vegetable proteins (TVPs) that offer both nutritional and sustainability benefits. Several technological and textural properties were measured to evaluate the potential of the PCs for use as ingredients in meat alternatives.

After raw material characterization, 15 PC flours were mixed with pea protein isolate at three levels (25%, 45%, and 50–100% PC, depending on composition) and low-moisture extruded in a pilot-scale co-rotating twin-screw extruder (11% feed water content, 150°C barrel temperature, 10.18 kg/h throughput). Extrusion response parameters were recorded. The structure and texture of the resulting extrudates were analyzed by light microscopy, fracture test, and texture profile analysis. Finally, the PC-TVPs were compared to reference products and meat.

Oil and protein content are the most important factors influencing processing and TVP properties because they reduce shear forces and cross-linking. The decrease in protein network stability seen as PC content increases results in denser TVPs with smaller pores and thicker lamellae. These TVPs—especially those made with sunflower seed, flaxseed, and pumpkin seed PCs—are more chewy and less spongy than higher protein TVPs, making the texture more meat-like.

Press cakes possess the techno-functional properties to (partially) replace protein isolates or concentrates in TVP production, thereby improving the nutritional profile, texture, and sustainability of meat alternatives.

Practical Applications

Technological insights gained from this study will facilitate the production of TVPs from press cakes in new plant-based products. Drawing on the results of this study, producers will be able to choose press cake ingredients and concentrations to achieve the desired textural properties while diversifying their raw materials. Starting from the specified extrusion and formulation conditions indicated here, future research can further optimize processes and TVP properties.

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作为有组织植物蛋白成分的压饼：加工、结构和质地

在这项研究中，压榨饼（pc）——杏仁、椰子、亚麻籽、南瓜籽、油菜籽和葵花籽油生产的副产品——被用来制造有纹理的植物蛋白（TVPs），它既营养又具有可持续性。测量了几种技术和质地特性，以评估pc作为肉类替代品成分的潜力。原料表征完成后，将15种PC粉与豌豆分离蛋白以三种水平（25%、45%和50-100% PC，具体取决于成分）混合，并在中试规模的同向双螺杆挤出机（11%的进料含水量，150°C的桶温，10.18 kg/h的产量）中进行低水分挤出。记录挤压响应参数。通过光学显微镜、断裂试验和织构分析，对所得挤出物的组织和织构进行了分析。最后，将pc - tpv与参考产品和肉类进行比较。油脂和蛋白质含量是影响加工和TVP性能的最重要因素，因为它们降低了剪切力和交联。随着PC含量的增加，蛋白质网络稳定性下降，导致tpv密度更大，孔隙更小，片层更厚。这些tps——尤其是那些由葵花籽、亚麻籽和南瓜籽pc制成的tps——比高蛋白tps更有嚼劲，更少海绵状，使其质地更像肉。压榨饼具有技术功能特性，可以（部分）替代TVP生产中的分离蛋白或浓缩蛋白，从而改善肉类替代品的营养成分、质地和可持续性。从本研究中获得的技术见解将有助于从新的植物基产品的压榨饼中生产TVPs。根据这项研究的结果，生产者将能够选择压榨饼的成分和浓度，以达到所需的质地特性，同时使原料多样化。未来的研究将从本文所述的特定挤压和配方条件出发，进一步优化工艺和TVP性能。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.