Enzymatic Clean Label Processing for Plant-based Meat ― Improvement of Binding Property of Textured Vegetable Protein ―

2021 ◽  
Author(s):  
Akiko Takahashi ◽  
Takakiyo Obara ◽  
Masamichi Okada ◽  
Shotaro Yamaguchi
Keyword(s):  
Vegetable Protein ◽  
Binding Property ◽  
Textured Vegetable Protein

scholarly journals Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kiyota Sakai ◽  
Yukihide Sato ◽  
Masamichi Okada ◽  
Shotaro Yamaguchi
Keyword(s):  
Sugar Beet ◽  
Free Amino ◽  
Vegetable Protein ◽  
Amino Nitrogen ◽  
Gastrointestinal Digestion ◽  
Binding Ability ◽  
Textured Vegetable Protein ◽  
Protein Crosslinks ◽  
Produce Plant ◽  
Shape And Size

AbstractThe gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free. We aimed to develop a novel chemical-free binding system for meat analogs. First, we found that laccase (LC) synergistically crosslinks proteins and sugar beet pectin (SBP). To investigate the ability of these SBP-protein crosslinks, textured vegetable protein (TVP) was used. The presence of LC and SBP improved the moldability and binding ability of patties, regardless of the type, shape, and size of TVPs. The hardness of LC-treated patties with SBP reached 32.2 N, which was 1.7- and 7.9-fold higher than that of patties with MC and transglutaminase-treated patties. Additionally, the cooking loss and water/oil-holding capacity of LC-treated patties with SBP improved by up to 8.9–9.4% and 5.8–11.3%, compared with patties with MC. Moreover, after gastrointestinal digestion, free amino nitrogen released from LC-treated patties with SBP was 2.3-fold higher than that released from patties with MC. This is the first study to report protein-SBP crosslinks by LC as chemical-free novel binding systems for meat analogs.

Net Protein Ratio Data: AACC-ASTM Collaborative Study

1984 ◽  
Vol 67 (2) ◽  
pp. 255-262
Author(s):  
Muriel L Happich ◽  
C E Bodwell ◽  
L Ross Hackler ◽  
John G Phillips ◽  
Philip H Derse ◽  
...  
Keyword(s):  
Vegetable Protein ◽  
Corn Oil ◽  
Collaborative Study ◽  
Feed Consumption ◽  
Peanut Flour ◽  
Test Diet ◽  
Protein Ratio ◽  
Protein Sources ◽  
Textured Vegetable Protein ◽  
Net Protein

Abstract Seven- and 14-day net protein ratio (NPR) data were obtained from 7 laboratories for 6 protein sources: ANRC casein, lean beef, Iactalbumin, textured vegetable protein, and peanut flour were fed as 10% protein (N × 6.25) in the test diet. Wheat flour, casein, and textured vegetable protein were fed as 6% protein (N × 6.25) in the test diet. Weighed dry ingredients for each diet were sent to each collaborator, who mixed the dry ingredients, then added specified amounts of corn oil and water and mixed each complete diet thoroughly. Rats were adapted for 0, 2, or 4 days, and then were fed the test diets for 28 days for protein efficiency ratio (PER) diets. The animal weight gain and feed consumption data obtained after 7 or 14 days of feeding were used to calculate NPR values. Analyses of data were done before [net protein ratio (NPR)] and after (R-NPR [relative-NPR]) adjustment of the data from each laboratory by its results for the reference protein casein. From the analysis of variance for NPR, significant (P <0.05) interactions were observed among laboratories, protein sources, and adaptation times of the animals (0,2, or 4 days). Inter- and intralaboratory variability were decreased by use of 14-day values compared with 7- day values. Adjustment of the NPR data to R-NPR did not lower the intralaboratory variability but did lower the interlaboratory variability of the data. Increasing adaptation time did not consistently decrease interlaboratory or intralaboratory variability or decrease coefficients of variation (CV) of R-NPR values. The 14-day NPR inter- and intralaboratory variations for the 10 % protein diet over all factors (5 protein diets, 3 adaptation periods, and 7 laboratories), as measured by CV values, were 13.2 and 7.7%, respectively. The corresponding R-NPR values were 9.2 and 8.0%, respectively.

Protein Efficiency Ratio: AACC/ASTM Collaborative Study

1984 ◽  
Vol 67 (1) ◽  
pp. 66-77
Author(s):  
L Ross Hackler ◽  
Clarence E Bodwell ◽  
Muriel L Happich ◽  
John G Phillips ◽  
Phillip H Derse ◽  
...  
Keyword(s):  
Analysis Of Variance ◽  
Vegetable Protein ◽  
Protein Efficiency Ratio ◽  
Collaborative Study ◽  
Animal Experiments ◽  
Peanut Flour ◽  
Efficiency Ratio ◽  
Protein Sources ◽  
Lean Beef ◽  
Textured Vegetable Protein

Abstract Eight laboratories (7 of the laboratories conducted animal experiments) participated in a collaborative study to standardize some of the methodology associated with animal bioassays for determining protein efficiency ratios and to suggest improvements which would reduce the variation among laboratories. One-, 2-, 3-, and 4-week protein efficiency ratios (PER) with 0-, 2-, or 4-day adaptation periods were obtained from each laboratory, respectively, for 6 protein sources: casein, lean beef, lactalbumin, textured vegetable protein, peanut flour, and wheat flour. Analyses were computed for PER and adjusted PER (APER). From the analysis of variance for PER and APER, significant (P < 0.05) effects were observed due to laboratories, adaptation length, protein sources, and/or interactions among these variables. In general, APER values show much less variation among laboratories than PER values. The reproducibility and repeatability variances were significantly (P < 0.05) greater for an assay length of 2 weeks than they were for 3- or 4-week assays. Two protein sources, casein and textured vegetable protein, were fed at both high (10%) and low (6%) levels of protein. Analysis of variance of PER values shows a significant (P < 0.05) laboratory by protein level by assay length interaction.

PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS

1979 ◽  
Vol 44 (3) ◽  
pp. 826-829 ◽  
Author(s):  
J. CABRERA ◽  
L. E. ZAPATA ◽  
T. S. BUCKLE ◽  
I. BEN-GERA ◽  
A. M. SANDOVAL ◽  
...  
Keyword(s):  
Vegetable Protein ◽  
Textured Vegetable Protein
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