Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans

Silja Maria Rekola; Anna Kårlund; Santtu Mikkonen; Marjukka Kolehmainen; Luigi Pomponio; Nesli Sözer

doi:10.1016/j.afres.2023.100262

Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans

Silja Maria Rekola, Anna Kårlund, Santtu Mikkonen, Marjukka Kolehmainen, Luigi Pomponio, Nesli Sözer^*

^*Corresponding author for this work

BA53 Industrial biotechnology and food

University of Eastern Finland

Research output: Contribution to journal › Article › Scientific › peer-review

19 Citations (Scopus)

Abstract

This study investigated the effects of including 5, 10 or 15% of oat bran, wheat bran, or combination of both on the physicochemical properties of extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro protein digestibility (IVPD) was analysed from intermediate and end products. IVPD varied between 48 and 91% and was highest in PI flour and lowest in PI extrudate. Higher tensile and cutting strengths were observed in one direction which is a typical feature of meat fibres. Bran inclusion mainly decreased both tensile (by 2–51%) and cutting (by 12–50%) strengths indicating weaker structures. Both non-covalent and disulphide bonds were observed to have a role in the structural stabilisation of meat analogues. The inclusion of brans did not have significant effects on protein-protein interactions or IVPD. In conclusion, bran inclusion may contribute to texture improvement and intake of dietary fibre without compromising protein bioaccessibility.

Original language	English
Article number	100262
Number of pages	11
Journal	Applied Food Research
Volume	3
Issue number	1
DOIs	https://doi.org/10.1016/j.afres.2023.100262
Publication status	Published - Jun 2023
MoE publication type	A1 Journal article-refereed

Funding

This study was funded by Business Finland grant number (6901/31/2019) project name “Globally competitive processing technologies for meat alternatives”. The Finnish Food Research Foundation supported the development of protein and nitrogen solubility methods. We would like to acknowledge Pinja Pöri and Niklas Fred (VTT) for their support during HME; Timo Kaljunen (VTT) for conducting the tensile strength measurements; Ulla Holopainen-Mantila (VTT) for her support with microscopy imaging; Eero Mattila (VTT) for protein analysis; Riitta Pasanen and Leila Kostamo (VTT) for their support during chemical analysis, Kaisa Raninen, Eeva Lajunen, Emilia Lampén and Riikka Lyytinen (University of Eastern Finland) for conducting the solubility and nitrogen measurements. This study was funded by Business Finland grant number ( 6901/31/2019 ) project name “Globally competitive processing technologies for meat alternatives”. The Finnish Food Research Foundation supported the development of protein and nitrogen solubility methods. We would like to acknowledge Pinja Pöri and Niklas Fred (VTT) for their support during HME; Timo Kaljunen (VTT) for conducting the tensile strength measurements; Ulla Holopainen-Mantila (VTT) for her support with microscopy imaging; Eero Mattila (VTT) for protein analysis; Riitta Pasanen and Leila Kostamo (VTT) for their support during chemical analysis, Kaisa Raninen, Eeva Lajunen, Emilia Lampén and Riikka Lyytinen (University of Eastern Finland) for conducting the solubility and nitrogen measurements.

Keywords

Cereal brans
Dietary fibre
Extrusion
In vitro protein digestibility
Pea protein
Protein fibrillation

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title = "Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans",

abstract = "This study investigated the effects of including 5, 10 or 15% of oat bran, wheat bran, or combination of both on the physicochemical properties of extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro protein digestibility (IVPD) was analysed from intermediate and end products. IVPD varied between 48 and 91% and was highest in PI flour and lowest in PI extrudate. Higher tensile and cutting strengths were observed in one direction which is a typical feature of meat fibres. Bran inclusion mainly decreased both tensile (by 2–51%) and cutting (by 12–50%) strengths indicating weaker structures. Both non-covalent and disulphide bonds were observed to have a role in the structural stabilisation of meat analogues. The inclusion of brans did not have significant effects on protein-protein interactions or IVPD. In conclusion, bran inclusion may contribute to texture improvement and intake of dietary fibre without compromising protein bioaccessibility.",

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author = "Rekola, {Silja Maria} and Anna K{\aa}rlund and Santtu Mikkonen and Marjukka Kolehmainen and Luigi Pomponio and Nesli S{\"o}zer",

note = "Funding Information: This study was funded by Business Finland grant number (6901/31/2019) project name “Globally competitive processing technologies for meat alternatives”. The Finnish Food Research Foundation supported the development of protein and nitrogen solubility methods. We would like to acknowledge Pinja P{\"o}ri and Niklas Fred (VTT) for their support during HME; Timo Kaljunen (VTT) for conducting the tensile strength measurements; Ulla Holopainen-Mantila (VTT) for her support with microscopy imaging; Eero Mattila (VTT) for protein analysis; Riitta Pasanen and Leila Kostamo (VTT) for their support during chemical analysis, Kaisa Raninen, Eeva Lajunen, Emilia Lamp{\'e}n and Riikka Lyytinen (University of Eastern Finland) for conducting the solubility and nitrogen measurements. ",

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AU - Rekola, Silja Maria

AU - Kårlund, Anna

AU - Mikkonen, Santtu

AU - Kolehmainen, Marjukka

AU - Pomponio, Luigi

AU - Sözer, Nesli

N1 - Funding Information: This study was funded by Business Finland grant number (6901/31/2019) project name “Globally competitive processing technologies for meat alternatives”. The Finnish Food Research Foundation supported the development of protein and nitrogen solubility methods. We would like to acknowledge Pinja Pöri and Niklas Fred (VTT) for their support during HME; Timo Kaljunen (VTT) for conducting the tensile strength measurements; Ulla Holopainen-Mantila (VTT) for her support with microscopy imaging; Eero Mattila (VTT) for protein analysis; Riitta Pasanen and Leila Kostamo (VTT) for their support during chemical analysis, Kaisa Raninen, Eeva Lajunen, Emilia Lampén and Riikka Lyytinen (University of Eastern Finland) for conducting the solubility and nitrogen measurements.

PY - 2023/6

Y1 - 2023/6

N2 - This study investigated the effects of including 5, 10 or 15% of oat bran, wheat bran, or combination of both on the physicochemical properties of extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro protein digestibility (IVPD) was analysed from intermediate and end products. IVPD varied between 48 and 91% and was highest in PI flour and lowest in PI extrudate. Higher tensile and cutting strengths were observed in one direction which is a typical feature of meat fibres. Bran inclusion mainly decreased both tensile (by 2–51%) and cutting (by 12–50%) strengths indicating weaker structures. Both non-covalent and disulphide bonds were observed to have a role in the structural stabilisation of meat analogues. The inclusion of brans did not have significant effects on protein-protein interactions or IVPD. In conclusion, bran inclusion may contribute to texture improvement and intake of dietary fibre without compromising protein bioaccessibility.

AB - This study investigated the effects of including 5, 10 or 15% of oat bran, wheat bran, or combination of both on the physicochemical properties of extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro protein digestibility (IVPD) was analysed from intermediate and end products. IVPD varied between 48 and 91% and was highest in PI flour and lowest in PI extrudate. Higher tensile and cutting strengths were observed in one direction which is a typical feature of meat fibres. Bran inclusion mainly decreased both tensile (by 2–51%) and cutting (by 12–50%) strengths indicating weaker structures. Both non-covalent and disulphide bonds were observed to have a role in the structural stabilisation of meat analogues. The inclusion of brans did not have significant effects on protein-protein interactions or IVPD. In conclusion, bran inclusion may contribute to texture improvement and intake of dietary fibre without compromising protein bioaccessibility.

KW - Cereal brans

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KW - Extrusion

KW - In vitro protein digestibility

KW - Pea protein

KW - Protein fibrillation

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JO - Applied Food Research

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Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans

Abstract

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Keywords

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