Starch-fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues

Despite the growing popularity of plant-based meat analogues, replicating the fibrous texture of animal muscle remains a significant challenge. This study utilized a high-amylose corn starch-citrus fiber composite to modulate protein restructuring during high-moisture extrusion. Compared to pure starch, the M10 composite established a stable three-dimensional network, significantly enhancing water-holding (>10%) and oil-holding capacities (>60%). The extruded analogue incorporating 5% M10 composite (CS 5%) proved optimal, improving the texture profile by reducing hardness while increasing elasticity versus the control (CS 0%). Microstructural and molecular analyses revealed that the composite facilitated organized fibrous structures by increasing hydrogen bonding (3.06 to 16.11 g/100 g) and β-sheet content (24.89% to 26.51%). These findings elucidate the mechanistic role of starch-fiber composites in protein texturization, offering a practical strategy for formulating meat analogues with superior sensory attributes.