Desired properties of ingredients differ for various applications. Here, we use a reverse engineering approach to obtain soy protein fractions targeted for the application of meat analogs. Aqueous fractionation was used to produce these soy protein fractions, which were structured with simple shear flow deformation while heating. The water holding capacity (WHC), nitrogen solubility index (NSI), enthalpy of transition, and viscoelastic properties were determined. We found that a soy protein fraction/full fat flour blend resulted in distinct fibrous structures but only when the soy protein fraction was toasted at 150 °C. At this optimum toasting temperature (150 °C), the protein fractions had a high WHC, intermediate NSI and its viscoelastic property was characterized as G* between 1 and 10 kPa. These functional properties were shown to be key for fibrous structure formation, whereas, the influence of the state of the proteins was limited.

Industrial relevance

The market for meat analogs is growing. Nowadays, most of the meat analogs are produced with soy protein concentrates and isolates. These concentrates and isolates are obtained with conventional fractionation processes that involve organic solvents to extract the oil first. As a result, the application of these ingredients is limited, e.g. the product cannot be classified as organic. In this study, we therefore investigated aqueous fractionation of soy to obtain a soy protein fraction with desired functionality that can be used for the application of meat analogs and satisfy the values of consumers.

中文翻译：

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大豆蛋白的水分离工艺形成纤维结构

成分的所需特性因各种应用而异。在这里，我们使用逆向工程方法来获得针对肉类类似物应用的大豆蛋白级分。水性分馏被用于生产这些大豆蛋白馏分，其在加热时具有简单的剪切流变形而被结构化。测定了持水量（WHC），氮溶解指数（NSI），转变焓和粘弹性。我们发现，大豆蛋白馏分/全脂面粉混合物会产生明显的纤维结构，但仅当大豆蛋白馏分在150°C下烘烤时才如此。在最佳烘烤温度（150°C）下，蛋白质级分具有较高的WHC，中等NSI，其粘弹性为G *1至10 kPa之间。这些功能特性被证明是纤维结构形成的关键，而蛋白质状态的影响是有限的。

行业相关性

肉类类似物的市场正在增长。如今，大多数肉类类似物都是用大豆浓缩蛋白和分离物生产的。这些浓缩物和分离物是通过传统的分馏方法获得的，该方法涉及有机溶剂，首先提取油。结果，这些成分的应用受到限制，例如，该产品不能归类为有机产品。因此，在这项研究中，我们研究了大豆的水相分馏以获得具有所需功能的大豆蛋白馏分，该蛋白可用于肉类类似物的应用并满足消费者的价值。