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High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect.
- Source :
-
Trends in Food Science & Technology . Oct2022, Vol. 128, p202-216. 15p. - Publication Year :
- 2022
-
Abstract
- Recently, plant-based meat substitutes have generated considerable interest for their benefits in terms of environmental sustainability and personal health. High-moisture (above 40%) extrusion is an important technology for preparing whole-cut plant-based meat substitutes with meat-like fibrous structure and texture. However, it remains challenging on a more fundamental level to understand the interactions during extrusion processing related to the transition of the protein molecules or phase into fibrous structures, which is considered as a "black box" with scarce information inside. Here, protein sources that can be texturized by high-moisture extrusion are summarized. Next, high-moisture extruded protein texturization theories are explained from three interdisciplinary subjects. Furthermore, technical points including extrusion conditions, screw configuration, and cooling die design are analyzed. Lastly, a comprehensive evaluation of high-moisture extruded plant-based meat substitutes is outlined. A wide range of protein sources from legumes, oilseeds, cereals, miscellaneous beans, vegetables, algae, fungus, and insects are available for high-moisture extrusion. There is increasing consensus that the dynamics of protein aggregation and phase separation determine the formation of fibrous structures during high-moisture extrusion. Protein fibrous structure formation mainly occurs from the die to the cooling zone through a "sub-layer transformation" cross-linking. A combination of simulation work with actual experiment requires additional focus and insight for the regulation and control of high-moisture extrusion processes. Comprehensive evaluation methods are necessary to compare plant-based meat substitutes with different animal meats. High-moisture extruded protein fiber formation toward plant-based meat substitute applications. [Display omitted] • Various alternative protein sources are available for high-moisture extrusion. • Protein aggregation and phase separation together determine the formation of fibrous structure. • Technical points for process parameters and extruder characteristics are analyzed. • Comprehensive evaluation is necessary for plant-based meat substitutes. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09242244
- Volume :
- 128
- Database :
- Academic Search Index
- Journal :
- Trends in Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 159076493
- Full Text :
- https://doi.org/10.1016/j.tifs.2022.08.008