Importance of being analogue: Female attitudes towards meat analogue containing rapeseed protein

Rapeseed press cake (RPC), the by-product of rapeseed oil production, contains proteins with emulsifying properties, which can be used in food applications. Proteins from industrially produced RPC were extracted at pH 10.5 and precipitated at pH 3 (RPP3) and 6.5 (RPP6.5). Emulsions were formulated at three different pHs (pH 3, 4.5, and 6) with soy lecithin as control, and were stored for six months at either 4 °C or 30 °C. Zeta potential and droplet size distribution were analyzed prior to incubation, and emulsion stability was assessed over time by a Turbiscan instrument. Soy lecithin had significantly larger zeta potential (−49 mV to 66 mV) than rapeseed protein (−19 mV to 20 mV). Rapeseed protein stabilized emulsions with smaller droplets at pH close to neutral, whereas soy lecithin was more efficient at lower pHs. Emulsions stabilized by rapeseed protein had higher stability during storage compared to emulsions prepared by soy lecithin. Precipitation pH during the protein extraction process had a strong impact on the emulsion stability. RPP3 stabilized emulsions with higher stability in pHs close to neutral, whereas the opposite was found for RPP6.5, which stabilized more stable emulsions in acidic conditions. Rapeseed proteins recovered from cold-pressed RPC could be a suitable natural emulsifier and precipitation pH can be used to monitor the stability in emulsions with different pHs.

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Albumin and globulin rapeseed protein fractions as fish meal alternative in diets fed to rainbow trout (Oncorhynchus mykiss W.)

Aquaculture ◽

10.1016/j.aquaculture.2012.03.024 ◽

2012 ◽

Vol 354-355 ◽

pp. 121-127 ◽

Cited By ~ 12

Author(s):

Florian Nagel ◽

Hanno Slawski ◽

Halime Adem ◽

Ralf-Peter Tressel ◽

Klaus Wysujack ◽

...

Keyword(s):

Rainbow Trout ◽

Oncorhynchus Mykiss ◽

Fish Meal ◽

Protein Fractions ◽

Rapeseed Protein ◽

Rainbow Trout Oncorhynchus Mykiss

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Texture methods for evaluating meat and meat analogue structures: A review

Food Control ◽

10.1016/j.foodcont.2021.108103 ◽

2021 ◽

Vol 127 ◽

pp. 108103

Author(s):

Floor K.G. Schreuders ◽

Miek Schlangen ◽

Konstantina Kyriakopoulou ◽

Remko M. Boom ◽

Atze Jan van der Goot

Keyword(s):

Meat Analogue

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High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

Foods ◽

10.3390/foods10040843 ◽

2021 ◽

Vol 10 (4) ◽

pp. 843

Author(s):

Ferawati Ferawati ◽

Izalin Zahari ◽

Malin Barman ◽

Mohammed Hefni ◽

Cecilia Ahlström ◽

...

Keyword(s):

Faba Bean ◽

Genetically Modified Organisms ◽

Extrusion Process ◽

Raw Material ◽

High Moisture ◽

Protein Isolates ◽

Factors Affecting ◽

Texture Properties ◽

Meat Analogue ◽

Bean Protein

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.

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