Influence of mixed plant protein combinations on the physicochemical, textural, structural and nutritional properties of extruded high-moisture meat analogues

Plant proteins are known to contain lesser amounts of essential amino acids than animal proteins. This study explored using high-moisture extrusion to create six plant-based mixed protein matrices (MPM) at 50 % and 60 % moisture content to mimic the amino acid profile of chicken breast meat. X-ray computed tomography and textural analysis were employed to evaluate the structural and textural properties of these extruded MPM. Results revealed that extruded MPM containing 50 % rice protein exhibited the highest hardness. Extruded MPM formulated with soy and pea proteins demonstrated the highest degree of texturisation at 55 % moisture content, and soy and chickpea proteins at 60 %. Chemical bond elucidation and Fourier-transform infrared spectroscopy revealed hydrogen bonds and β-sheets as the dominant forces stabilising the protein structure across all extruded MPM, regardless of the specific plant protein source. Additionally, the purine content of extruded MPM was lower compared to existing commercial vegetarian products. These findings underscore the potential of MPM derived from various plant protein combinations to produce meat analogues with a range of structural and textural attributes. This approach presents promising opportunities for tailoring MPM to meet the diverse preferences of consumers.