327: Study on the Influence of Different Plant Protein Properties on the Texture of High-Moisture Meat Analogs Using a Twin-Screw Extruder

Introduction

This study investigated the effects of the properties (e.g., thermal properties, emulsification, foaming) of different plant proteins (pea protein isolate, soy protein isolates SPI G300 and SPI 974, wheat protein isolate) on the texture of high-moisture meat analogs.

Methods

A twin-screw extruder processed different plant proteins for high-moisture meat analogs. The feed moisture content was set at 50% by controlling a flour feeder and a peristaltic pump. The screw speed was set at 200 rpm when the extruder came to a stable operation. The heating zone of the twin-screw extruder was set from 30°C to the highest of 135°C in the last heating zone. A cooling die was used, and its temperature was set at 65°C. Extruded samples were collected for the analyses of texture properties, i.e., hardness, elasticity, cohesion, cohesive energy, and chewiness.

Results

Results showed that SPI 974 had the highest hardness (9.533 kgf) and chewiness (296.388 N·mm), and the best elasticity (4.349). SPI G300 and PPI had the second-highest hardness and chewiness, while WPI had the lowest hardness (3.394 kgf) and chewiness (75.017 N·mm). Regarding cohesion and cohesive energy, SPI G300 and WPI showed relatively high values, while PPI and SPI 974 showed relatively lower values.

Significance

The experiment results showed that plant protein characteristics significantly impacted the texture of high-moisture meat analogs, which could provide basics for the product formulation design and texture control. It could help to develop higher-quality plant protein-based products.

Authors: Shang-Wen Chung, Po-Shou Pan, Jenshinn Lin