Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI:10.1016/j.ifset.2025.104248

Swasti Mudgal, Abdul Mateen, Grishma Vengoti, Manoj Mathpati, Gurmeet Singh

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Abstract

Combinations of three legume protein isolates (soy, pea & mung) with two cereal protein isolates (wheat gluten & rice) were studied for their amino acid profile, texture characteristics and colour, when extruded under high moisture conditions for high moisture meat analogue applications. The results show that blends comprising of legume protein & cereal protein in 70:30 ratio gave optimal results for both nutritional & textural profile. Comparison of textures of the extrudates for the various combinations revealed differences. Amongst the three legume proteins, mung bean based extrudates were harder than soy & pea based extrudates. Amongst the two cereal proteins, wheat gluten addition resulted in higher resilience & cohesiveness making extrudates rubbery, while addition of rice protein isolates reduced resilience & cohesiveness of the extrudates making them more brittle. These results provide insights on blending the various proteins to achieve high amino acid scores (AAS) & sufficient manoeuvrability to design high moisture meat analogue for whole meat applications with textures to suit different meat dishes & cultural preferences.

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从豆类和谷类蛋白质的混合物中开发高水分肉类类似物，以改善其质地和营养特性

研究了三种豆科分离蛋白（大豆、豌豆和绿豆）与两种谷物分离蛋白（小麦面筋和大米）在高水分条件下挤压时的氨基酸分布、质地特征和颜色，用于高水分肉类模拟应用。结果表明，豆类蛋白与谷物蛋白以70:30的比例混合，在营养和质构方面均获得最佳效果。对不同组合的挤出物的纹理进行比较，发现了差异。在三种豆类蛋白中，绿豆基挤出物比大豆和豌豆基挤出物更硬。在这两种谷物蛋白中，添加小麦蛋白可提高挤出物的回弹性和粘结性，使挤出物具有橡胶性，而添加大米分离蛋白可降低挤出物的回弹性和粘结性，使挤出物更脆。这些结果提供了对混合各种蛋白质以获得高氨基酸分数（AAS）和足够的可操作性的见解，以设计适合不同肉类菜肴和文化偏好的质地的全肉应用的高水分肉类模拟物。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.