The development history and recent updates on soy protein-based meat alternatives

Trends in Food Science & Technology - Tập 109 - Trang 702-710 - 2021
Tianyi Zhang1, Wei Dou1, Xin Zhang1, Yu Zhao1, Yan Zhang1,2, Lianzhou Jiang1, Xiaonan Sui1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China
2College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, 150030, China

Tài liệu tham khảo

Ahmann, 2007, Bioengineering for pollution prevention through development of biobased energy and materials state of the science report, Industrial Biotechnology, 3, 218, 10.1089/ind.2007.3.218 Akdogan, 1999, High moisture food extrusion, International Journal of Food Science and Technology, 34, 195, 10.1046/j.1365-2621.1999.00256.x Ali, 1982, Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves, Journal of the American Dietetic Association, 81, 439, 10.1016/S0002-8223(21)38837-X Almeida, 2014, Production of low-fat emulsified cooked sausages using amorphous cellulose gel, Journal of Food Quality, 37, 437, 10.1111/jfq.12104 Altan, 2008, Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions, Journal of Food Engineering, 89, 24, 10.1016/j.jfoodeng.2008.03.025 Areas, 1992, Extrusion of food proteins, Critical Reviews in Food Science and Nutrition, 32, 365, 10.1080/10408399209527604 Asgar, 2010, Nonmeat protein alternatives as meat extenders and meat analogs, Comprehensive Reviews in Food Science and Food Safety, 9, 513, 10.1111/j.1541-4337.2010.00124.x Berk, 1992 Bhattacharya, 1988, Effect of lipids on the properties of extruded products, Journal of Food Science, 53, 1230, 10.1111/j.1365-2621.1988.tb13572.x Bi, 2018, Effect of high speed shear on the non-linear rheological properties of SPI/κ-carrageenan hybrid dispersion and fractal analysis, Journal of Food Engineering, 218, 80, 10.1016/j.jfoodeng.2017.09.007 Bohrer, 2019, An investigation of the formulation and nutritional composition of modern meat analogue products, Food Science and Human Wellness, 8, 320, 10.1016/j.fshw.2019.11.006 Bonny, 2017, Artificial meat and the future of the meat industry, Animal Production Science, 57, 2216, 10.1071/AN17307 Brackenridge, 2013 Burgess, 1976, Vol. 9 Caporgno, 2020, Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae, Innovative Food Science & Emerging Technologies, 59, 102275, 10.1016/j.ifset.2019.102275 Chan, 1988, A forgotten natural dietary fiber: Psyllium mucilloid, Cereal Foods World, 33, 919 Cheftel, 1992, New protein texturization processes by extrusion cooking at high moisture levels, Food Reviews International, 8, 235, 10.1080/87559129209540940 Chen, 2011, Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content, LWT-Food Science and Technology, 44, 957, 10.1016/j.lwt.2010.12.008 Chen, 2010, System parameters and product properties response of soybean protein extruded at wide moisture range, Journal of Food Engineering, 96, 208, 10.1016/j.jfoodeng.2009.07.014 Chiang, 2007 Chiang, 2019, Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues, Food Structure, 19, 100102, 10.1016/j.foostr.2018.11.002 Clark, 2017, Citizens, consumers and farm animal welfare: A meta-analysis of willingness-to-pay studies, Food Policy, 68, 112, 10.1016/j.foodpol.2017.01.006 Cornet, 2020, Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels, Current Research in Food Science, 3, 134, 10.1016/j.crfs.2020.03.007 Davies, 1998, Plant-based alternatives to meat, Nutrition & Food Science, 98, 90, 10.1108/00346659810201050 Day, 2006, Wheat-gluten uses and industry needs, Trends in Food Science & Technology, 17, 82, 10.1016/j.tifs.2005.10.003 Day, 2013, Functionality of protein-fortified extrudates, Comprehensive Reviews in Food Science and Food Safety, 12, 546, 10.1111/1541-4337.12023 Dekkers, 2018, Viscoelastic properties of soy protein isolate-pectin blends: Richer than those of a simple composite material, Food Research International, 107, 281, 10.1016/j.foodres.2018.02.037 Dekkers, 2018, Understanding fiber formation in a concentrated soy protein isolate-pectin blend, Journal of Food Engineering, 222, 84, 10.1016/j.jfoodeng.2017.11.014 Dekkers, 2016, Shear-induced fibrous structure formation from a pectin/SPI blend, Innovative Food Science & Emerging Technologies, 36, 193, 10.1016/j.ifset.2016.07.003 Dickinson, 1997, Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion, Journal of Agricultural and Food Chemistry, 45, 3799, 10.1021/jf970304d Egbert, 2006, Achieving success with meat analogs, Food Technology, 60, 28 Elzerman, 2011, Consumer acceptance and appropriateness of meat alternatives in a meal context, Food Quality and Preference, 22, 233, 10.1016/j.foodqual.2010.10.006 Fresán, 2019, Meat analogs from different protein sources: A comparison of their sustainability and nutritional content, Sustainability, 11, 3231, 10.3390/su11123231 Geerts, 2018, Aqueous fractionation processes of soy protein for fibrous structure formation, Innovative Food Science & Emerging Technologies, 45, 313, 10.1016/j.ifset.2017.12.002 Gnanasambandam, 1994, Chemical and bacteriological stability of frankfurters extended with wheat germ, corn germ and soy proteins, Journal of Food Processing and Preservation, 18, 159, 10.1111/j.1745-4549.1994.tb00250.x Gorissen, 2016, Ingestion of wheat protein increases in vivo muscle protein synthesis rates in healthy older men in a randomized trial, Journal of Nutrition, 146, 1651, 10.3945/jn.116.231340 Grabowska, 2014, Shear structuring as a new method to make anisotropic structures from soy–gluten blends, Food Research International, 64, 743, 10.1016/j.foodres.2014.08.010 Grahl, 2018, Towards more sustainable meat alternatives: How technical parameters affect the sensory properties of extrusion products derived from soy and algae, Journal of Cleaner Production, 198, 962, 10.1016/j.jclepro.2018.07.041 Gumming, 1973, Fate of water soluble soy protein during thermoplastic extrusion, Journal of Food Science, 38, 320, 10.1111/j.1365-2621.1973.tb01416.x Gu, 2018, Effects of barrel temperature and addition of corn starch on physical properties of extruded soy protein isolate, Journal of The Korean Society of Food Science and Nutrition, 47, 485, 10.3746/jkfn.2018.47.4.485 Gwiazda, 1987, Microstructural studies of texturized vegetable protein products: Effects of oil addition and transformation of raw materials in various sections of a twin screw extruder, Food Microstructure, 24, 207 Hager, 1984, Effects of extrusion upon soy concentrate solubility, Journal of Agricultural and Food Chemistry, 32, 293, 10.1021/jf00122a029 He, 2020, A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes, Comprehensive Reviews in Food Science and Food Safety, 19, 2639, 10.1111/1541-4337.12610 Heng, 2004, Protein–flavour interactions in relation to development of novel protein foods, Trends in Food Science & Technology, 15, 217, 10.1016/j.tifs.2003.09.018 Hoek, 2011, Replacement of meat by meat alternatives. A survey on person- and product-related factors in consumer acceptance, Appetite, 56, 662, 10.1016/j.appet.2011.02.001 Hsieh, 2012 Ilo, 2000, Role of lipids in the extrusion cooking processes, Grasas y Aceites, 51, 97, 10.3989/gya.2000.v51.i1-2.410 Jaramillo, 2011, Effect of pH on the properties of soy protein-pectin complexes, Food Research International, 44, 911, 10.1016/j.foodres.2011.01.057 Jeunink, 1979, Chemical and physicochemical changes in field bean and soybean proteins texturized by extrusion, Journal of Food Science, 44, 1322, 10.1111/j.1365-2621.1979.tb06430.x Karkle, 2009, Development and evaluation of fruit and vegetable-based extruded snacks Kelley, 1966, Studies with soybean protein and fiber formation, Cereal Chemistry, 43, 195 Krintiras, 2015, Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell, Journal of Food Engineering, 160, 34, 10.1016/j.jfoodeng.2015.02.015 Krintiras, 2016, On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers, Journal of Food Engineering, 169, 205, 10.1016/j.jfoodeng.2015.08.021 Krishnan, 2005, Engineering soybean for enhanced sulfur amino acid content, Crop Science, 45, 454, 10.2135/cropsci2005.0454 Kumar, 2017, Meat analogues: Health promising sustainable meat alternatives, Critical Reviews in Food Science and Nutrition, 57, 923, 10.1080/10408398.2014.939739 Kumar, 2012, Optimization of the level of wheat gluten in analogue meat nuggets, Indian Journal of Veterinary Research (The), 21, 54 Kurniawati, 2019, The selenium content of Tempeh in Indonesia and its potential contribution to the dietary selenium requirements for adults, Journal of Food Composition and Analysis, 82, 103222, 10.1016/j.jfca.2019.05.005 Kutzli, 2019, Electrospinning of whey and soy protein mixed with maltodextrin-Influence of protein type and ratio on the production and morphology of fibers, Food Hydrocolloids, 93, 206, 10.1016/j.foodhyd.2019.02.028 Kyriakopoulou, 2019, Plant-based meat analogues, 103 Lam, 2007, Pectin stabilization of soy protein isolates at low pH, Food Research International, 40, 101, 10.1016/j.foodres.2006.08.004 Lan, 2020, Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization, LWT-Food Science and Technology, 134, 109990, 10.1016/j.lwt.2020.109990 Lin, 2000, Texture and chemical characteristics of soy protein meat analog extruded at high moisture, Journal of Food Science & Technology, 65, 264 Lin, 2002, Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog, Journal of Food Science & Technology, 67, 1066 Liu, 2012 Liu, 2008, Protein-protein interactions during high-moisture extrusion for fibrous meat analogues and comparison of protein solubility methods using different solvent systems, Journal of Agricultural and Food Chemistry, 56, 2681, 10.1021/jf073343q Liu, 2008, Functional properties of protein isolates from soybeans stored under various conditions, Food Chemistry, 111, 29, 10.1016/j.foodchem.2008.03.040 Lue, 1994, Modeling of twin-screw extrusion cooking of corn meal and sugar beet fiber mixtures, Journal of Food Engineering, 21, 263, 10.1016/0260-8774(94)90073-6 MacDonald, 2009, Soy protein isolate extruded with high moisture retains high nutritional quality, Journal of Agricultural and Food Chemistry, 57, 3550, 10.1021/jf803435x Martínez-Bustos, 2011, Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch, Food Science and Technology, 31, 870, 10.1590/S0101-20612011000400007 Milne, 2012 Molina Ortiz, 2004, Relationship between structural changes and functional properties of soy protein isolates–carrageenan systems, Food Hydrocolloids, 18, 1045, 10.1016/j.foodhyd.2004.04.011 Mottram, 1995, Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen sulfide and furanthiols, Journal of Agricultural and Food Chemistry, 43, 189, 10.1021/jf00049a035 Nieuwland, 2014, Reprint of "Food-grade electrospinning of proteins, Innovative Food Science & Emerging Technologies, 24, 138, 10.1016/j.ifset.2014.07.006 Noguchi, 1989, Extrusion cooking of high-moisture protein foods, Extrusion Cooking, 343 Offiah, 2019, Extrusion processing of raw food materials and by-products: A review, Critical Reviews in Food Science and Nutrition, 59, 2979, 10.1080/10408398.2018.1480007 Orcutt, 2006, Textured soy protein utilization in meat and meat analog products, 155 Osen, 2015, Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativum L.) protein isolates, International Journal of Food Science and Technology, 50, 1390, 10.1111/ijfs.12783 Osen, 2014, High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties, Journal of Food Engineering, 127, 67, 10.1016/j.jfoodeng.2013.11.023 Palanisamy, 2018, Influence of iota carrageenan addition on the properties of soya protein meat analogues, LWT-Food Science and Technology, 87, 546, 10.1016/j.lwt.2017.09.029 Patil, 2016, The effects of fortification of legumes and extrusion on the protein digestibility of wheat based snack, Foods, 5, 26, 10.3390/foods5020026 Phiriyawirut, 2008, Morphology of electrospun mats of soy protein isolate and its blend, Advanced Materials Research, 55, 733, 10.4028/www.scientific.net/AMR.55-57.733 Pietsch, 2019, High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics, Journal of Food Engineering, 259, 3, 10.1016/j.jfoodeng.2019.04.006 Prudencioferreira, 1993, Protein-protein interactions in the extrusion of soya at various temperatures and moisture contents, Journal of Food Science, 58, 378, 10.1111/j.1365-2621.1993.tb04279.x Resurreccion, 2004, Sensory aspects of consumer choices for meat and meat products, Meat Science, 66, 11, 10.1016/S0309-1740(03)00021-4 Riaz, 2001, Textured soy protein and its uses, Agro Food Industry Hi-Tech, 12, 28 Sadler, 2004, Meat alternatives—market developments and health benefits, Trends in Food Science & Technology, 15, 250, 10.1016/j.tifs.2003.09.003 Samard, 2019, Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues, Journal of the Science of Food and Agriculture, 99, 4922, 10.1002/jsfa.9722 Sarkki, 1979, Food uses of wheat gluten, Journal of the American Oil Chemists' Society, 56, 443, 10.1007/BF02671533 Shurtleff, 2014 Singh, 2001, Application of polymer science to properties of gluten, Journal of Cereal Science, 33, 231, 10.1006/jcrs.2000.0360 Smetana, 2018, Structure design of insect-based meat analogs with high-moisture extrusion, Journal of Food Engineering, 229, 83, 10.1016/j.jfoodeng.2017.06.035 Stanojević, 2010, Protein composition in tofu of corrected quality, Acta Periodica Technologica, 77, 10.2298/APT1041077S Sui, 2020, Soy protein: Molecular structure revisited and recent advances in processing technologies, Annual Review of Food Science and Technology, 12 Taranto, 1981, Possible role of the crude fiber of soy flour in texture formation during nonextrusion texturization processing, Journal of Food Science & Technology, 46, 1470 Thiébaud, 1996, Influence of process variables on the characteristics of a high moisture fish soy protein mix texturized by extrusion cooking, LWT-Food Science and Technology, 29, 526, 10.1006/fstl.1996.0080 Troy, 2010, Consumer perception and the role of science in the meat industry, Meat Science, 86, 214, 10.1016/j.meatsci.2010.05.009 Unlu, 2002, RTD in twin-screw food extrusion, Journal of Food Engineering, 53, 115, 10.1016/S0260-8774(01)00148-0 Urade, 2019, Chapter 28-Fortification of bread with soy protein to normalize serum cholesterol and triacylglycerol levels, 365 Vemury, 1976, Comparative protein value of several vegetable protein products fed at equal nitrogen levels to human adults, Journal of Food Science, 41, 1086, 10.1111/j.1365-2621.1976.tb14393.x Verbeek, 2010, Extrusion processing and properties of protein-based thermoplastics, Macromolecular Materials and Engineering, 295, 10, 10.1002/mame.200900167 Wang, 1986, Uses of soybeans as foods in the West with emphasis on tofu and tempeh, 45 Wild, 2014, The evolution of a plant-based alternative to meat. From niche markets to widely accepted meat alternatives, Agro Food Industry Hi-tech, 25, 45 Wu, 2000, Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP), Journal of Food Science, 65, 1220, 10.1111/j.1365-2621.2000.tb10269.x Wu, 2018, Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite, International Journal of Agricultural and Biological Engineering, 11, 230, 10.25165/j.ijabe.20181104.4162 Yao, 2004, A new method for characterizing fiber formation in meat analogs during high-moisture extrusion, Journal of Food Science, 69, 303, 10.1111/j.1365-2621.2004.tb13634.x Yoneya, 2004, Fermented soy products: Tempeh, nattos, miso, and soy sauce, Handbook of Vegetable Preservation and Processing, 251 Yu, 2009, Twin-screw extrusion of corn flour and soy protein isolate (SPI) blends: A response surface analysis, Food and Bioprocess Technology, 5, 485, 10.1007/s11947-009-0294-8 Zasypkin, 1998, Extrusion of soybean and wheat flour as affected by moisture content, Journal of Food Science, 63, 1058, 10.1111/j.1365-2621.1998.tb15854.x Zhang, 2019, Changes in conformation and quality of vegetable protein during texturization process by extrusion, Critical Reviews in Food Science and Nutrition, 59, 3267, 10.1080/10408398.2018.1487383 Zhang, 2016, Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems, Journal of Food Engineering, 174, 29, 10.1016/j.jfoodeng.2015.11.011 Zhang, 2018, Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking, International Journal of Food Science & Technology, 53, 2535, 10.1111/ijfs.13847 Zhu, 2010, Mechanical and microstructural properties of soy protein-high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion, Journal of Food Engineering, 100, 232, 10.1016/j.jfoodeng.2010.04.004 Đilas, 2009, By-products of fruits processing as a source of phytochemicals, Chemical Industry and Chemical Engineering Quarterly, 15, 191, 10.2298/CICEQ0904191D