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Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology

Authors
Lee, Jung-SooOh, HyewonChoi, InyoungYoon, Chan SukHan, Jaejoon
Issue Date
1-3월-2022
Publisher
ELSEVIER
Keywords
Future food; Meat substitute; Rice protein isolate; Soy protein isolate; Twin-screw extruder
Citation
LWT-FOOD SCIENCE AND TECHNOLOGY, v.157
Indexed
SCIE
SCOPUS
Journal Title
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume
157
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/136489
DOI
10.1016/j.lwt.2021.113056
ISSN
0023-6438
Abstract
Currently, active research is being focused on the development of future foods that can replace conventional meat. Meat analogues have been drawing considerable attention as possible alternatives to meat. In this study, the possibility of using rice protein isolate (RPI) to create meat analogues was investigated. Therefore, novel textured rice proteins (TRPs), which are meat analogues, were prepared from RPI and soy protein isolate (SPI) as primary raw materials by blending RPI and SPI at ratios approximately 25:75, 50:50, 75:25, and 100:0 (w/w). Meanwhile, corn starch and wheat gluten, minor ingredients, were added at 29% and 13% (w/w) of the total weight of the all ingredients, respectively, in all samples. Low-moisture extrusion cooking process using a twinscrew extruder was used for manufacturing TRPs. An analysis of physico-chemical characteristics showed that RPI replacement decreased specific mechanical energy, porosity, and water absorption capacity of the meat analogues. However, meat analogues made from combinations of RPI and SPI had better nutritional quality than commercial one, whose main ingredient is SPI without the addition of RPI and displayed desirable results pertaining to their soluble matter content during rehydration. Consequently, RPI exhibits potential to partially replace SPI in the manufacture of meat analogues.
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