The technical potential of a sous-vide processing method for developing high-moisture textured soy protein

Area of Science:

• Food Science
• Protein Chemistry
• Material Science

Background:

• Textured soy protein (TSP) is a plant-based protein source with limitations in moisture content and texture.
• Developing meat alternatives with desirable sensory attributes remains a key challenge in food science.

Purpose of the Study:

• To investigate sous-vide processing as a novel method for improving the texture and moisture content of TSP.
• To elucidate the effects of sous-vide treatment on the microstructure and protein secondary structure of TSP.

Main Methods:

• Low-moisture TSP was subjected to sous-vide processing at controlled temperatures and times.
• Microstructural changes were analyzed using electron microscopy.
• Textural properties (hardness, texturization index) were evaluated.
• Protein secondary structure was assessed using spectroscopic techniques.

Main Results:

• Sous-vide processing successfully increased TSP moisture content to approximately 70% and induced darker coloration.
• Microstructural analysis revealed a transition from large to smaller air pores within the TSP.
• Hardness and texturization index decreased with prolonged treatment, indicating softening.
• Protein secondary structure analysis showed an increase in β-sheet and α-helix content, suggesting enhanced molecular interactions.

Conclusions:

• Sous-vide processing is a promising technique for producing high-moisture TSP with meat-like texture.
• The method offers precise control over TSP microstructure and protein structure, leading to improved sensory qualities.
• Optimized sous-vide conditions (24h at 90°C) yielded TSP with textural characteristics comparable to chicken breast.