Protein physical state in meat analogue processing
نویسندگان
چکیده
The thermomechanical structuring by extrusion and shear cell processing of plant proteins into meat analogues is discussed in the context phase state behavior proteins, with a focus on soy gluten. water content dependence denaturation temperature major protein fractions from critically analyzed available literature sources, its impact for low-moisture (LMMAs; also known as texturized vegetable (TVPs) high-moisture (HMMAs) discussed. Mechanisms fiber formation that initiated separation either protein–water systems or ternary protein–hydrocolloid–water are highlighted. Perspectives further research application current insights analogue outlined. • Meat analog light behavior. water-content 7S 11S assessed. Phase diagrams gluten reviewed separation. initiating mechanism
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ژورنال
عنوان ژورنال: Current opinion in food science
سال: 2022
ISSN: ['2214-7993', '2214-8000']
DOI: https://doi.org/10.1016/j.cofs.2022.100822