Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 551161
Title Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
Author(s) Schreuders, Floor K.G.; Dekkers, Birgit L.; Bodnár, Igor; Erni, Philipp; Boom, Remko M.; Goot, Atze Jan van der
Source Journal of Food Engineering 261 (2019). - ISSN 0260-8774 - p. 32 - 39.
DOI https://doi.org/10.1016/j.jfoodeng.2019.04.022
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Fibrous structures - Food processing - Plant protein - Shear cell processing - Shear-induced structuring
Abstract

Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results are partly in-line with soy protein isolate-wheat gluten blends, but the latter yields anisotropic materials in a much broader temperature range. Both blends also have the ability to include air. Air bubbles were aligned and deformed at process conditions that gave the most pronounce fibrous products. Mechanically, the pea protein-gluten materials processed at 140 °C had a similar strength as soy protein blends. At 110 and 120 °C, the pea protein blends had a strength that was comparable to a chicken meat reference (50–100 kPa) but weaker than their counterparts with soy (220–300 kPa). Blends of pea protein-gluten show potential for preparing structured plant protein materials, but the application area might be different compared with potential applications of soy protein-gluten blends.

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