The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs

Plant-based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used. Therefore, t...

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Detalhes bibliográficos
Autores: Richter, Jana K., Montero Díaz, María Laura, Ikuse, Marina, Wagner, Caleb E., Ross, Carolyn F., Saunders, Steven R., Ganjyal, Girish M.
Formato: artículo
Fecha de publicación:2023
País:Costa Rica
Recursos:Universidad de Costa Rica
Repositorio:Kérwá
Idioma:inglés
OAI Identifier:oai:kerwa.ucr.ac.cr:10669/102520
Acesso em linha:https://hdl.handle.net/10669/102520
https://doi.org/10.1111/1750-3841.16815
Access Level:acceso embargado
Palavra-chave:meat analogs
high-moisture meat analog
disulfide bonds
extrusion
HMMA
protein
RATA sensory
sensory attributes
RATA questions
wheat proteines
pea proteines
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dc.title.none.fl_str_mv The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
title The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
spellingShingle The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
Richter, Jana K.
meat analogs
high-moisture meat analog
disulfide bonds
extrusion
HMMA
protein
RATA sensory
sensory attributes
RATA questions
wheat proteines
pea proteines
title_short The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
title_full The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
title_fullStr The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
title_full_unstemmed The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
title_sort The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs
dc.creator.none.fl_str_mv Richter, Jana K.
Montero Díaz, María Laura
Ikuse, Marina
Wagner, Caleb E.
Ross, Carolyn F.
Saunders, Steven R.
Ganjyal, Girish M.
author Richter, Jana K.
author_facet Richter, Jana K.
Montero Díaz, María Laura
Ikuse, Marina
Wagner, Caleb E.
Ross, Carolyn F.
Saunders, Steven R.
Ganjyal, Girish M.
author_role author
author2 Montero Díaz, María Laura
Ikuse, Marina
Wagner, Caleb E.
Ross, Carolyn F.
Saunders, Steven R.
Ganjyal, Girish M.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv meat analogs
high-moisture meat analog
disulfide bonds
extrusion
HMMA
protein
RATA sensory
sensory attributes
RATA questions
wheat proteines
pea proteines
topic meat analogs
high-moisture meat analog
disulfide bonds
extrusion
HMMA
protein
RATA sensory
sensory attributes
RATA questions
wheat proteines
pea proteines
description Plant-based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used. Therefore, this study aimed to provide improved insight into the mechanism of texturization during the processing of high-moisture meat analog (HMMA) products. Blends with different wheat and pea protein ratios (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100 wheat:pea) were extruded at a screw speed of 400 rpm, two different moisture contents (50% and 55%), and a feed rate of 90 g/min using a co-rotating twin-screw extruder. Extrudates were analyzed for their texture, free sulfhydryl groups, disulfide bonds, and solubility in different extractants relative to the raw ingredient blends. In addition, a sensory analysis was conducted using the rapid and cost-effective “rate-all-that-apply” (RATA) methodology. The interplay between the two protein types had synergistic effects on the system parameters torque, pressure, and specific mechanical energy, as well as on some textural and sensory parameters. Molecular analyses were not influenced by the interplay between wheat and pea protein as the molecular analyses followed linear trends with the pea inclusion level. Analysis of protein solubility suggests that the texturization mechanism differs slightly depending on the protein type. It is suggested that the texturization of wheat protein depends highly on disulfide bonds, whereas the texturization of pea protein relies on the combination of disulfide bonds and non-covalent interactions. Additionally, RATA was found to be a valuable tool for HMMA products.
publishDate 2023
dc.date.issued.none.fl_str_mv 2023-11-22
dc.date.accessioned.none.fl_str_mv 2025-07-18T20:14:29Z
dc.type.none.fl_str_mv artículo original
http://purl.org/coar/resource_type/c_2df8fbb1
info:eu-repo/semantics/article
format article
dc.identifier.issn.none.fl_str_mv 0022-1147
1750-3841
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/10669/102520
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1111/1750-3841.16815
identifier_str_mv 0022-1147
1750-3841
url https://hdl.handle.net/10669/102520
https://doi.org/10.1111/1750-3841.16815
dc.language.iso.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv acceso embargado
http://purl.org/coar/access_right/c_f1cf
info:eu-repo/semantics/embargoedAccess
rights_invalid_str_mv acceso embargado
http://purl.org/coar/access_right/c_f1cf
eu_rights_str_mv embargoedAccess
dc.source.none.fl_str_mv Journal of Food Sciences, 89(1), 104-120
reponame:Kérwá
instname:Universidad de Costa Rica
instacron:UCR
instname_str Universidad de Costa Rica
instacron_str UCR
institution UCR
reponame_str Kérwá
collection Kérwá
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spelling Richter, Jana K.Montero Díaz, María LauraIkuse, MarinaWagner, Caleb E.Ross, Carolyn F.Saunders, Steven R.Ganjyal, Girish M.2025-07-18T20:14:29Z2023-11-220022-11471750-3841https://hdl.handle.net/10669/102520https://doi.org/10.1111/1750-3841.16815Plant-based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used. Therefore, this study aimed to provide improved insight into the mechanism of texturization during the processing of high-moisture meat analog (HMMA) products. Blends with different wheat and pea protein ratios (100:0, 80:20, 60:40, 40:60, 20:80, and 0:100 wheat:pea) were extruded at a screw speed of 400 rpm, two different moisture contents (50% and 55%), and a feed rate of 90 g/min using a co-rotating twin-screw extruder. Extrudates were analyzed for their texture, free sulfhydryl groups, disulfide bonds, and solubility in different extractants relative to the raw ingredient blends. In addition, a sensory analysis was conducted using the rapid and cost-effective “rate-all-that-apply” (RATA) methodology. The interplay between the two protein types had synergistic effects on the system parameters torque, pressure, and specific mechanical energy, as well as on some textural and sensory parameters. Molecular analyses were not influenced by the interplay between wheat and pea protein as the molecular analyses followed linear trends with the pea inclusion level. Analysis of protein solubility suggests that the texturization mechanism differs slightly depending on the protein type. It is suggested that the texturization of wheat protein depends highly on disulfide bonds, whereas the texturization of pea protein relies on the combination of disulfide bonds and non-covalent interactions. Additionally, RATA was found to be a valuable tool for HMMA products.Instituto Nacional de Alimentos y Agricultura/[2022-67017-3659]/NIFA/Estados UnidosInstituto Nacional de Alimentos y Agricultura/[1016366]/NIFA/Estados UnidosThe Good Food Institute/[]/GFI/Estados UnidosUniversidad Estatal de Washington/[]/WSU/Estados UnidosUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)engacceso embargadohttp://purl.org/coar/access_right/c_f1cfinfo:eu-repo/semantics/embargoedAccessJournal of Food Sciences, 89(1), 104-120reponame:Kérwáinstname:Universidad de Costa Ricainstacron:UCRmeat analogshigh-moisture meat analogdisulfide bondsextrusionHMMAproteinRATA sensorysensory attributesRATA questionswheat proteinespea proteinesThe interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogsartículo originalhttp://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleORIGINAL5. 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