Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Floor K.G. Schreuders, Birgit L. Dekkers, Igor Bodnár, Philipp Erni, Remko M. Boom, Atze Jan van der Goot*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

32 Citations (Scopus)

Abstract

Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results are partly in-line with soy protein isolate-wheat gluten blends, but the latter yields anisotropic materials in a much broader temperature range. Both blends also have the ability to include air. Air bubbles were aligned and deformed at process conditions that gave the most pronounce fibrous products. Mechanically, the pea protein-gluten materials processed at 140 °C had a similar strength as soy protein blends. At 110 and 120 °C, the pea protein blends had a strength that was comparable to a chicken meat reference (50–100 kPa) but weaker than their counterparts with soy (220–300 kPa). Blends of pea protein-gluten show potential for preparing structured plant protein materials, but the application area might be different compared with potential applications of soy protein-gluten blends.

Original languageEnglish
Pages (from-to)32-39
JournalJournal of Food Engineering
Volume261
DOIs
Publication statusPublished - 1 Nov 2019

Keywords

  • Fibrous structures
  • Food processing
  • Plant protein
  • Shear cell processing
  • Shear-induced structuring

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