Details

Autor(en) / Beteiligte

• Hua, Xin Yi
• Long, Yushen
• Ong, Dayna Shu Min
• Theng, Alicia Hui Ping
• Shi, Jing K
• Osen, Raffael
• Wu, Min
• Chiang, Jie Hong

Titel

Mathematical optimisation of extruded mixed plant protein-based meat analogues based on amino acid compositions

Ist Teil von

• Current research in food science, 2023-01, Vol.7, p.100648-100648, Article 100648

Ort / Verlag

Netherlands: Elsevier

Erscheinungsjahr

2023

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Developing meat analogues of superior amino acid (AA) profiles in the food industry is a challenge as plant proteins contain less of some essential AA than animal proteins. Mathematical optimisation models such as linear/non-linear programming models were used to overcome this challenge and create high-moisture meat analogues (HMMA) with AA profiles as close as possible to chicken breast meat. The effect on the physiochemical properties and specific mechanical energy (SME) of the HMMA was investigated. The AA content of HMMA was generally lower than chicken. Strong intermolecular bonds present in the globulin fraction could hinder protein acid hydrolysis of HMMA. Plant proteins also affect the HMMA colour as certain AA forms Maillard reaction products with higher browning intensity. Lastly, different characteristics of plant proteins resulted in different SME values under the same extrusion conditions. While mathematical programming can optimise plant protein combinations, fortification is required to match the AA profile of HMMA to an animal source.