Study on Extraction Methods and Physicochemical Properties of Plant-Based Proteins in Application of Meat Imitation Products
Abstract
The objectives of the present study were to precipitate protein from soybeans and apply it to in plant-based meat products. Preliminary studies have been conducted to eliminate the smell of soybeans in order to use them as a protein source in food. It was found that soybean odor elimination with 0.5% CaCO3 was the best method of odor removal. The efficiency of soybean protein precipitation with 1% GDL provided the highest protein content (50.04%), but it gave a residual bitter taste, followed by 3% MgSO4 : NaCl (2 : 1) providing 44.51% protein content (p ≤ 0.05). The ratio of MgSO4 : NaCl (2 : 1) at a 3% concentration was selected for the production of high protein plant-based meat. It indicated that formula A using a ratio of plant protein of cockle mushroom to Golden needle mushroom of 70:30 had the highest protein content of 20.61% (p ≤ 0.05). The texture of plant-based meat was developed by two processes, such as freezing (AF) and shearing (AS), and compared with the control sample (pork meat). It was found that the adhesion value (Cohesiveness) of pork meat was the least, while plant-based protein providing flexibility (Springiness) and the ability to chew (Chewiness) was higher than those of pork. In addition, the texture and appearance of the AS-70:30 after rehydration were similar to the fresh pork. The water absorption rate of all experimental data increased with the increasing in drying time.References
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