High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
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 stru...
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| Published in | Trends in food science & technology Vol. 128; pp. 202 - 216 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.10.2022
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| Subjects | |
| Online Access | Get full text |
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| 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. |
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| AbstractList | 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. 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. |
| Author | Zhang, Jinchuang Wang, Qiang Kaplan, David L. Chen, Qiongling |
| Author_xml | – sequence: 1 givenname: Jinchuang surname: Zhang fullname: Zhang, Jinchuang organization: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China – sequence: 2 givenname: Qiongling surname: Chen fullname: Chen, Qiongling organization: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China – sequence: 3 givenname: David L. surname: Kaplan fullname: Kaplan, David L. email: david.kaplan@tufts.edu organization: Department of Biomedical Engineering, Tufts University, 4 Colby St, Medford, 02155, Massachusetts, USA – sequence: 4 givenname: Qiang orcidid: 0000-0002-2564-1491 surname: Wang fullname: Wang, Qiang email: wangqiang06@caas.cn organization: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China |
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| SubjectTerms | animals cooling crosslinking environmental sustainability extrusion food science fungi High-moisture extrusion meat oilseeds Plant-based meat substitutes Process and equipment Protein sources Quality evaluation separation texture texturization Theoretical basis |
| Title | High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect |
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