Food and Fermentation Industries >

2024 , Vol. 50 >Issue 14: 35 - 42

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036723

Study on preparation, orientation effects, and texture properties of highly oriented drawing protein

  • LI Jingpeng ,
  • DENG Li ,
  • YOU Ying ,
  • HU Yingqin ,
  • XU Hangdong ,
  • MA Xiulan ,
  • LAI Hongrui
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  • (College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2023-07-10

  Revised date: 2023-08-14

  Online published: 2024-08-02

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Abstract

Drawing protein, a kind of commonly used plant meat, has a neatly arranged fiber structure similar to muscle fibers.It is considered as an important raw material for plant-based meat.To prepare drawing protein with highly oriented fiber alignment, the amount of three additives, monoglyceride, span-60, and carboxymethylcellulose sodium, was optimized by single-factor and response surface experiments using orientation degree as an indicator during the twin-screw extrusion process.The optimum amount of monoglyceride, span-60, and carboxymethylcellulose sodium were 1.51%, 1.74%, and 1.55%, respectively.The average orientation of the highly oriented drawn protein produced was 1.94 under the above-mentioned conditions.Subsequently, the orientation effects and textural properties of highly oriented drawing proteins were compared with five kinds of popular commercially available products.Results indicated that the microscopic fiber structure of the highly oriented drawing protein was neatly arranged with a high degree of organization (2.29), and its overall orientation effects were similar to that of commercially available hand torn bean tendon.Besides, the hardness (85.06 N) and shear force (31.12 N longitudinally and 71.32 N laterally) of highly oriented drawing protein were close to those of purchased beef jerky.And the corresponding elasticity (1.52 mm), cohesiveness (0.72), and chewiness (90.04 mJ) were between commercially available beef jerky and dried pork.In summary, the optimized drawing protein with a high degree of orientation has good orientation effects and texture properties of it are all within the fluctuation range of popular commercial products.Thus, the relevant technologies and methods should have great market application prospects.

Key words： plant-based artificial meat; drawing protein; extrusion technology; orientation degree; texture properties

Cite this article

LI Jingpeng , DENG Li , YOU Ying , HU Yingqin , XU Hangdong , MA Xiulan , LAI Hongrui . Study on preparation, orientation effects, and texture properties of highly oriented drawing protein[J]. Food and Fermentation Industries, 2024 , 50(14) : 35 -42 . DOI: 10.13995/j.cnki.11-1802/ts.036723

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