Multiprotein blends-regulated high-moisture extruded seafood analogs: texture, structure, and flavor profile

Area of Science:

• Food Science and Technology
• Protein Chemistry
• Material Science

Background:

• High-moisture extrusion (HME) is key for plant-based seafood analogs (PBSAs).
• Achieving desirable texture and minimizing off-flavors are persistent challenges in HME-PBSAs.
• Protein source significantly influences the structural and sensory properties of PBSAs.

Purpose of the Study:

• To investigate the impact of various protein isolates (rice, yeast, mung bean, pea, peanut) on HME-PBSAs.
• To evaluate how different protein sources affect the texture, structure, and flavor profile of PBSAs.
• To identify optimal protein blends for high-quality HME-PBSAs.

Main Methods:

• HME processing of PBSAs using soybean protein isolate and wheat gluten, with partial substitution by other protein isolates.
• Analysis of rheological behavior, fibrous structure (β-sheet and β-turn content), and texture profile.
• Volatile compound analysis to quantify off-flavor compounds.
• Sensory evaluation and principal component analysis for textural comparison.

Main Results:

• Peanut protein isolate (NPI) promoted β-sheet formation and resulted in the highest fibrous degree (1.59).
• NPI-containing extrudates (ENPI) exhibited texture comparable to grilled seafood analogs.
• ENPI showed significantly lower levels of key off-flavor compounds compared to other formulations.
• Yeast protein (YP) and rice protein isolate (RPI) led to undesirable hardness, chewiness, and higher off-flavor content.

Conclusions:

• Peanut protein isolate (NPI) is a promising ingredient for improving the texture and flavor of HME-PBSAs.
• Protein blend selection is critical for optimizing the quality of plant-based seafood analogs.
• This research provides a foundation for developing superior HME-PBSAs through informed protein formulation.