•Meat-analogues solely based on mechanically produced faba bean protein concentrate.•Moisture content had the greatest impact on the meat-analogues properties.•Browning reactions promoted by higher ...temperatures and lower moisture contents.•Meat analogues with good firmness, elasticity and fibrousness were produced.•Content of oligosaccharides significantly higher in the heat-treated material.
The main objective of this study was to investigate the feasibility of production of meat analogues from a faba bean protein concentrate (obtained from dry fractionation) using high-moisture extrusion (HME). The impact of the temperature, ratio between water and product feed rate and product feed rate on the physicochemical properties of the meat analogues during high-moisture extrusion (HME) was studied. The functional, textural, and sensory properties were also assessed. The impact of the moisture content was generally higher than the impact of the temperature and the feed rate within the responses evaluated. The different extrusion conditions tested did not influence the relative distribution of the oligosaccharides. Meat analogues produced with temperatures ranging between 130 and 140 °C, ratio between water and product feed rate of 4 and feed rate of 11 rpm (1.10 Kg/h) had the most positive sensory and textural properties judged by a good bite-feel (firmness) and elasticity in line with attributes associated with this product category. Of oligosaccharides analysed the content of verbascose was the highest α-galacto-oligossacharide and the content of the oligosaccharides is significant higher in the extracts of the heat-treated material compared to the starting material.
Agar-based extracts from Gelidium sesquipedale were obtained by applying a conventional hot water treatment and alternative ultrasound- and microwave-assisted methods, with and without the ...application of an alkaline pre-treatment. The alkaline pre-treatment produced refined extracts with higher purity; however, extraction yields increased from 2–5% to 7–19% by omitting this step. In particular, the ultrasound-assisted extraction allowed reducing 4-fold the extraction time, while keeping constant or even increasing the yield (up to 19% for the 1 h extraction) with respect to the conventional protocol. Interestingly, the presence of proteins and polyphenols conferred the semi-refined extracts a relatively high antioxidant capacity (19–24 μmol TE/g extract). The refined extract produced by the standard protocol formed the strongest hydrogels (>1000 g/cm2). On the other hand, the semi-refined extracts produced by the alternative protocols formed slightly stronger hydrogels (337–438 g/cm2) than the refined counterparts (224–311 g/cm2), due to their greater molecular weights of the former ones. LCA assessment showed lower global warming potential for the semi-refined extracts, especially the ultrasound-assisted extraction, hence highlighting the potential of this method to produce more sustainable agar-based extracts for food-related applications.
Display omitted
•Alkali pre-treatment produced high-purity extracts but very low extraction yields.•Ultrasound-assisted extraction allowed to reduce 4-fold the extraction time.•The semi-refined extract produced by US-assisted extraction had the highest yield.•Semi-refined extracts presented antioxidant capacity.•LCA assessment showed lower global warming potential for the ultrasound method.
The structure and function of clinical dosage insulin and its analogues were assessed. This included 'native insulins' (human recombinant, bovine, porcine), 'fast-acting analogues' (aspart, ...glulisine, lispro) and 'slow-acting analogues' (glargine, detemir, degludec). Analytical ultracentrifugation, both sedimentation velocity and equilibrium experiments, were employed to yield distributions of both molar mass and sedimentation coefficient of all nine insulins. Size exclusion chromatography, coupled to multi-angle light scattering, was also used to explore the function of these analogues. On ultracentrifugation analysis, the insulins under investigation were found to be in numerous conformational states, however the majority of insulins were present in a primarily hexameric conformation. This was true for all native insulins and two fast-acting analogues. However, glargine was present as a dimer, detemir was a multi-hexameric system, degludec was a dodecamer (di-hexamer) and glulisine was present as a dimer-hexamer-dihexamer system. However, size-exclusion chromatography showed that the two hexameric fast-acting analogues (aspart and lispro) dissociated into monomers and dimers due to the lack of zinc in the mobile phase. This comprehensive study is the first time all nine insulins have been characterised in this way, the first time that insulin detemir have been studied using analytical ultracentrifugation and the first time that insulins aspart and glulisine have been studied using sedimentation equilibrium. The structure and function of these clinically administered insulins is of critical importance and this research adds novel data to an otherwise complex functional physiological protein.
The effect of using oat protein concentrates from different sources on the techno/functional properties of pea protein high-moisture extrudates (HME) have been investigated. The oat protein fractions ...were commercially produced by wet milling (OP) or produced by dry fractionation (OA) in our pilot plant facilities. The texture cutting force of HME was significantly increased by the inclusion of OP and had higher anisotropy, while addition of OA did not influence the texture. Addition of both oat sources to the pea mixture led to higher water and oil binding ability on both initial dry ingredients and extrudates. The color of the meat analogues was significantly affected by the type of oat added. CLSM image analysis of the extrudates showed that the type of oat used influenced fiber alignment and apparent porosity of the protein network. Post-extrusion treatment with water at 80 °C/20 min of the extrudates significantly reduced the cutting strength of the meat analogues and significantly caused a shift toward a lighter color. The reduction of texture strength of extrudates with OP rendered it similar to cooked chicken samples, while extrudates with OA showed a more resilient fiber strength to the hot water treatment.
•TVP produced from faba bean protein concentrate and oat beta-glucan rich fraction.•Feed rate and moisture content during LME had most impact on the TVP properties.•Best LME conditions at 28.5/5/150 ...or 30.8/4/160 for MC (%), FR (Kg/h) and HZ6 (⁰C).•The blending improved the DIAAS score.•The beta glucan content qualifies for EFSA health claim “reduces LDL-cholesterol”.
Texturized vegetable protein (TVP) from a blend of faba bean protein concentrate and an oat beta-glucan rich fraction was produced by low-moisture extrusion to combine nutritional benefits of both ingredients. The effect of extrusion conditions (temperature in zone 6 (HZ6), feed rate (FR) and moisture content (MC)) on physicochemical, nutritional, textural, and sensory attributes was studied. Overall, effect of the FR and MC of the blend showed greater impact on TVP properties rather than the temperature. TVPs produced at 28.5%, 5 Kg/h and 150⁰C and at 30.8%, 4 Kg/h and 160⁰C for MC, FR and HZ6, respectively, presented improved properties to be further formulated into a meat analogue product. The beta-glucan content of TVP (5.6g/100g dm) was high enough to reach >1 g beta-glucan per serving in a final food product (e.g., vegan burger), which qualifies for the health claim “reduces low-density lipoprotein (LDL)-cholesterol” approved by the European Food Safety Authority. The combination of these ingredients resulted simultaneously in an improved composition of essential amino acids and increased the protein quality of the blend as the calculated digestible indispensable amino acid score (DIAAS) improved from 72.2 (beta-glucan rich fraction alone) or 76.1 (faba bean protein concentrate alone) to 90.2 (blend).
Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the ...fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2% dm from whole and dehulled peas and between 60.0 and 60.9% dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3% and 49.2% was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.
Display omitted
•Protein-rich fractions were obtained by dry fractionation of peas and faba beans.•Dehulling had no significant impact on protein-enrichment in the fine fractions.•Dehulling increased the starch-enrichment in the coarse fractions.•Dehulling reduced the total non-starch polysaccharides in the coarse fractions.•Dehulling didn't significantly affect the techno-functional properties of fractions.
The objective of this study was to explore the production of an expanded snack entirely based on pea- and oat-rich fractions using the extrusion technology. The effect of the die temperature, HZ6 ...(146–175 °C) and blend moisture content, MC (11.2 and 16.8% dry basis) were investigated aiming at maximizing expansion, while obtaining a good texture and pleasant sensory perception. The best response was obtained with a HZ6 of 160 °C and MC of 11.2%. MC was the parameter that most influenced final extrudate properties/responses. The gross composition of the raw-material was not modified by extrusion processing apart from a decrease in glucose and fructose content attributed to Maillard reactions. The snacks contained 3.5 g of β-glucan per portion. This is high enough for both approved EFSA health claims: lowers cholesterol and reduces post-prandial glucose response.
Display omitted
•Successful production of expanded extrudates based on pea- and oat-fractions.•Blend moisture content had the greatest impact of extrudate properties.•Higher porosity and brownish color were obtained for highly expanded extrudates.•Sensory attributes highly correlated with those determined by texture analysis.•β-glucan molecular weight slightly reduced at highest Specific Mechanical Energy.
Display omitted
•Alkali pre-treatment increases agar purity but reduces its molecular weight.•Sonication reduces the agar content and the molecular weight.•Gelation occurs by formation of agarose ...double helices and association into bundles.•Gelation mechanism is not affected by the presence of non-agar components.•Mechanical properties of the hydrogels can be adjusted by the extraction protocol.
Agar-based extracts from Gelidium sesquipedale were generated by heat and combined heat-sonication, with and without the application of alkali pre-treatment. Pre-treatment yielded extracts with greater agar contents; however, it produced partial degradation of the agar, reducing its molecular weight. Sonication produced extracts with lower agar contents and decreased molecular weights. A gelation mechanism is proposed based on the rheological and small angle scattering characterization of the extracts. The formation of strong hydrogels upon cooling was caused by the association of agarose chains into double helices and bundles, the sizes of which depended on the agar purity and molecular weight. These different arrangements at the molecular scale consequently affected the mechanical performance of the obtained hydrogels. Heating of the hydrogels produced a gradual disruption of the bundles; weaker or smaller bundles were formed upon subsequent cooling, suggesting that the process was not completely reversible.
The impact of dehulling as a pre-treatment for dry fractionation on the distribution of inositol phosphate and the composition and quantity of different carbohydrates in the fine and coarse fractions ...from yellow peas and faba beans was elucidated. For peas, low molecular weight carbohydrates markedly increased during air classification in the fine fraction whereas for faba beans this tendency was less pronounced. Sucrose and raffinose series oligosaccharides were higher in the coarse and fine fractions, respectively, independently on dehulling pre-treatment. A large part of the insoluble non-starch polysaccharides (NSP) was removed by dehulling and mostly assigned to cellulose. Dehulled faba beans and peas contained similar amount of total and soluble NSP, of which the latter were assigned to pectin and arabinogalactan. In general, dehulling increased the amounts of soluble NSP. Dehulling enriched phytic acid in remaining seeds and it was further enriched with protein in fine fractions. Regarding the aimed product e.g., fine fraction, dehulling gives a slight reduction of non-digestible oligosaccharides and phytic acid in peas but not in faba beans.
•LMWC markedly increased in the fine fraction of air-classified peas.•Sucrose was higher in the coarse fractions independently of dehulling pre-treatment.•RFOs were higher in the fine fractions independently of dehulling pre-treatment.•A large part of the iNSP was removed by dehulling and was mostly assigned to cellulose.•Dehulling increased the content of phytic acid and it was enriched in the fine fractions.
PDF
