Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)

Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)

The effects of the ratio change of SPI and WG (11: 1, 10: 2, 9: 3, 8: 4, 7: 5, 6: 6 and 5: 7) on the product characteristics of plant-based meat analogues (PBMAs) were investigated. The results show that the addition of WG significantly reduces the hardness and chewiness of PBMAs, but significantly...

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Bibliographic Details
Main Authors: Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Soy protein isolate
Wheat gluten
Meat analogues
Texture
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008502
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