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

Research output: Contribution to journalArticleScientificpeer-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 languageEnglish
Article number100262
Number of pages11
JournalApplied Food Research
Volume3
Issue number1
DOIs
Publication statusPublished - Jun 2023
MoE publication typeA1 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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