Preparation and Physical Properties of High-moisture Extruded Protein with Balanced Essential Amino Acids
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Abstract:
In order to improve the nutritional value of high-moisture extruded protein, the human amino acids pattern recommended by the World Health Organization (WHO) was used as a reference. An essential amino acid evaluation model was created through mathematical calculation of the sum of squared deviations to optimize the ratio of the composite plant protein materials. In addition, the effects of commonly used food additives on the physical properties of high-moisture extruded proteins prepared from composite plant proteins were also studied. The experimental results showed that the mass fractions of each raw material in the high-moisture extruded protein formula optimized by the essential amino acids evaluation model were soybean protein (50%), wheat protein (25%), pea protein (10%), peanut protein (10%), and rice protein (5%). The texture characteristics of the high-moisture extruded protein samples were: hardness 8.18 kg, elasticity 2.06 g•s, and chewiness 8.87 kg•s. The proportion of essential amino acids in the high-moisture extruded proteins prepared under optimized formula was closer to the human amino acids pattern, had higher nutritional value and possessed similar textural characteristics to those of chicken and pork, compared with commercially available plant-based meat substitutes. This study provides new ideas for improving the nutritional value and physical properties of high-moisture extruded proteins prepared from the composite plant proteins, which can help develop nutritious and tasty plant-based meat substitutes.
