Expanding the Knowledge of Plant Protein Isolates in Meat Analogs
(2021) KLTM01 20211Food Technology and Nutrition (M.Sc.)
- Abstract
- As the demand for meat grows, meat analogs have been positioned as a way for consumers to switch their dietary protein sources to help reduce their global climate impact. Today, several meat analogs on the market can compete with traditional meat products in total impression, despite being made of various plant proteins. However, challenges to mimic mouthfeel and texture surrounding meat analogs continue to persist. This study looks at the effects different amino acid compositions and solubilities of protein isolates have on gelling, high temperature rapid visco-analyzer (HT-RVA) pasting, and extrudate behavior. This was done using three different protein isolates, namely pea, soy and potato, and various combinations of these. The results... (More)
- As the demand for meat grows, meat analogs have been positioned as a way for consumers to switch their dietary protein sources to help reduce their global climate impact. Today, several meat analogs on the market can compete with traditional meat products in total impression, despite being made of various plant proteins. However, challenges to mimic mouthfeel and texture surrounding meat analogs continue to persist. This study looks at the effects different amino acid compositions and solubilities of protein isolates have on gelling, high temperature rapid visco-analyzer (HT-RVA) pasting, and extrudate behavior. This was done using three different protein isolates, namely pea, soy and potato, and various combinations of these. The results showed that high levels of hydrophobic amino acids were beneficial in gelling, pasting and extrudate properties, but they alone were not wholly responsible for these effects. Cysteine’s ability to form disulfide bonds was confirmed to have a significant effect in helping to solidify gels and produce visual fiber formation in extrudates. The research suggests that the next generation of meat analogs will likely combine proteins, to help tailor the specific amino acid profile, and to fully overcome the textural limitation posed today, helping to achieve a satisfying texture. (Less)
- Popular Abstract
- THE NEXT GENERATION OF MEAT IS ALMOST HERE. AND YES, IT’S PLANT BASED.
Using pea, soy and potato proteins, the link between the amino acids, the building blocks of plant proteins, and the impact on the texture of meat analogs was explored.
Meat analogs have existed commercially since the 1960’s, yet their taste and texture has continued to be a large sticking point for the consumer (Dekkers et al., 2018; Thavamani et al., 2020). To create products that appeal to the average person it is vital for the industry to understand how the chemistry behind the most basic textures, like a high degree of fibrosity, in plant-based meats are achieved.
Many ‘whole muscle’ meat analogs found on market shelves today are produced using a... (More) - THE NEXT GENERATION OF MEAT IS ALMOST HERE. AND YES, IT’S PLANT BASED.
Using pea, soy and potato proteins, the link between the amino acids, the building blocks of plant proteins, and the impact on the texture of meat analogs was explored.
Meat analogs have existed commercially since the 1960’s, yet their taste and texture has continued to be a large sticking point for the consumer (Dekkers et al., 2018; Thavamani et al., 2020). To create products that appeal to the average person it is vital for the industry to understand how the chemistry behind the most basic textures, like a high degree of fibrosity, in plant-based meats are achieved.
Many ‘whole muscle’ meat analogs found on market shelves today are produced using a technique called high moisture extrusion (HME). This technique through the use of pressure and heat transforms plant-protein powders into chewy pieces of ‘meat’ with long fibrous structures. However, the exact reason behind why certain protein powders are suitable for extrusion while others are less so still lingers. Using pea, soy, and potato protein isolates, the effect of amino acid compositions and solubility, could be analyzed. The powders were mixed and matched in different ratios, to pinpoint what exactly causes favorable extruded products to form. From the data on gelling, pasting and extrusion experiments it could be seen that protein combinations featuring high levels of cysteine (one of the 20 primary amino acids) and/or hydrophobic amino acids tended to create hard gels, synergistic effects in pasting and most importantly fibrous meat analogs. This knowledge is exciting! It helps promote the idea that while single protein isolates can be used alone in extrusion, tailoring the specific recipe used, by mixing protein powders to feature the desired building blocks, will likely lead to a more favorable product than what is on the market today.
All of this is crucial, because as the global human population continues to rise, the pressure to produce enough meat is predicted to increase as well (Fiorentini et al., 2020; United Nations et al., 2019). Meat has for generations been seen an important source of nutrition, primarily as a good source of high quality protein (Boukid, 2021). However, the environmental and societal concerns associated with rearing livestock pose a challenge for the food sector and alternative solutions for dietary protein, like meat analogs, could be a worthy replacement (Dekkers et al., 2018). (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9050302
- author
- Le Boa, Louis LU
- supervisor
-
- Eva Tornberg LU
- organization
- course
- KLTM01 20211
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Protein Isolates, Plant-Based, Meat Analogs, Food Engineering
- language
- English
- id
- 9050302
- date added to LUP
- 2021-06-08 12:38:33
- date last changed
- 2021-06-08 12:38:33
@misc{9050302,
abstract = {{As the demand for meat grows, meat analogs have been positioned as a way for consumers to switch their dietary protein sources to help reduce their global climate impact. Today, several meat analogs on the market can compete with traditional meat products in total impression, despite being made of various plant proteins. However, challenges to mimic mouthfeel and texture surrounding meat analogs continue to persist. This study looks at the effects different amino acid compositions and solubilities of protein isolates have on gelling, high temperature rapid visco-analyzer (HT-RVA) pasting, and extrudate behavior. This was done using three different protein isolates, namely pea, soy and potato, and various combinations of these. The results showed that high levels of hydrophobic amino acids were beneficial in gelling, pasting and extrudate properties, but they alone were not wholly responsible for these effects. Cysteine’s ability to form disulfide bonds was confirmed to have a significant effect in helping to solidify gels and produce visual fiber formation in extrudates. The research suggests that the next generation of meat analogs will likely combine proteins, to help tailor the specific amino acid profile, and to fully overcome the textural limitation posed today, helping to achieve a satisfying texture.}},
author = {{Le Boa, Louis}},
language = {{eng}},
note = {{Student Paper}},
title = {{Expanding the Knowledge of Plant Protein Isolates in Meat Analogs}},
year = {{2021}},
}