TY - JOUR
T1 - Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans
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
KW - Dietary fibre
KW - Extrusion
KW - In vitro protein digestibility
KW - Pea protein
KW - Protein fibrillation
UR - http://www.scopus.com/inward/record.url?scp=85146077822&partnerID=8YFLogxK
U2 - 10.1016/j.afres.2023.100262
DO - 10.1016/j.afres.2023.100262
M3 - Article
AN - SCOPUS:85146077822
SN - 2772-5022
VL - 3
JO - Applied Food Research
JF - Applied Food Research
IS - 1
M1 - 100262
ER -