Effect of Interaction of Soy Protein Isolate,Pea Protein Isolate and Wheat Gluten Protein on Quality Characteristics of High-Moisture Plant Protein Meat
The blending of multiple protein raw materials to create artificial meat products with all raw material characteristics has been investigated in the food field.However,it hasn't been studied in the field of high-moisture plant protein meat production field yet,and there are no studies on the development of plant protein meat using blended raw materials of soy protein isolate(SPI),pea protein isolate(PPI)and wheat gluten protein(WGP).The objectives of this study are to reduce the economic cost of plant protein meat production,to investigate whether plant protein meat prepared by blending SPI,PPI and WGP has better quality characteristics than plant protein meat prepared with only SPI and PPI,SPI and WGP,and to investigate the effect of protein interaction when SPI,PPI and WGP are blended in different ratios on the quality characteristics of high-moisture plant protein meat.The results show that the increase of the ratio of WGP increases the hardness and chewiness of the product,and all the blended raw material-based samples show a good texture structure,with the highest texture degree of 2.14±0.07 when the sample ratio is P20W30.Blending protein raw materials also increases the water holding capacity of the product,and the appearance observation and SEM also show that the product of the three blended protein raw materials has better wire drawing effect and fibrotic structure.In addition,Fourier transform infrared spectroscopy indicates that the product of blended protein raw materials mainly exists in a stable β structure,and the increase of WGP ratio reduces the rheological properties of the product.Overall,this study shows that the plant protein meat prepared by blending the three proteins has better quality characteristics.
blended proteinshigh-moisture plant protein meattwin-screw extrusionquality characteristics
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NSTL
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