High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.
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Multidisciplinary Digital Publishing Institute
2022-09-09
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Subjects: | Extrusion, Plant protein, Shear cell, |
Online Access: | http://hdl.handle.net/10261/281970 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85138332406 |
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dig-iata-es-10261-2819702024-05-18T20:36:17Z High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement Gasparre, Nicola van den Berg, Marco Oosterlinck, Filip Sein, Arjen European Commission 0000-0001-5687-0249 0000-0003-2770-9944 Extrusion Plant protein Shear cell Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing. This research was funded by EIT Food RIS Talents Fellowship (KAVA #20272). Peer reviewed 2022-11-02T09:19:12Z 2022-11-02T09:19:12Z 2022-09-09 artículo http://purl.org/coar/resource_type/c_6501 Molecules 2022; 27 (18): 5855 http://hdl.handle.net/10261/281970 10.3390/molecules27185855 1420-3049 http://dx.doi.org/10.13039/501100000780 36144595 2-s2.0-85138332406 https://api.elsevier.com/content/abstract/scopus_id/85138332406 en Molecules (Basel, Switzerland) Publisher's version https://doi.org/10.3390/molecules27185855 Sí open Multidisciplinary Digital Publishing Institute |
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Extrusion Plant protein Shear cell Extrusion Plant protein Shear cell Gasparre, Nicola van den Berg, Marco Oosterlinck, Filip Sein, Arjen High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement |
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Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing. |
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European Commission |
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European Commission Gasparre, Nicola van den Berg, Marco Oosterlinck, Filip Sein, Arjen |
format |
artículo |
topic_facet |
Extrusion Plant protein Shear cell |
author |
Gasparre, Nicola van den Berg, Marco Oosterlinck, Filip Sein, Arjen |
author_sort |
Gasparre, Nicola |
title |
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement |
title_short |
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement |
title_full |
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement |
title_fullStr |
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement |
title_full_unstemmed |
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement |
title_sort |
high-moisture shear processes: molecular changes of wheat gluten and potential plant-based proteins for its replacement |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022-09-09 |
url |
http://hdl.handle.net/10261/281970 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85138332406 |
work_keys_str_mv |
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