Mechanistic evaluation of pea-soy protein isolate and concentrate based high moisture meat analogues: Evaluation of protein blends and extrudate quality

Abstract

Growing interest in plant-based high-moisture meat analogues (HMMAs) has driven research into how formulation choices shape their structure–texture relationships. This study presents a mechanistic investigation into the interactions among protein composites (isolates and concentrates) of pea and soy along with minor proportions of corn starch and date press cake (DPC) for HMMA formulation via twin screw extrusion process (60 % moisture, highest barrel temperature of 140 °C and a screw speed of 300 rpm). Comprehensive characterization of the raw materials was conducted to elucidate how their physicochemical properties influence final extrudate quality. Results indicated that soy protein composites produced harder and denser extrudates, with soy protein isolate (SPI)-based HMMAs exhibiting the highest hardness (85.53 N). Pea protein composites provided a softer structure to the HMMAs and can thus be used as a substitute for the dense textured SPI-based HMMAs. Pea protein concentrates (PPCs) displayed lower viscosity, denaturation temperature, and water/oil holding capacities, suggesting a limited role in fibrous texture development. Flow visualization revealed parabolic lamellar structures within the extrudates, with flow profiles well-described by second-order polynomial curves. Flow-profile characterizations suggested that extrudates containing 60 % SPI had slightly narrower parabolic flows compared to pea protein-based HMMAs. Overall, the study demonstrates that parabolic lamellae contribute significantly to HMMA texturization and highlights the potential of incorporating protein concentrates alongside isolates to reduce reliance on highly processed ingredients while achieving desirable meat-like textures.