Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combined to soy concentrates were shown to create fibrillary textured extrudates. The incorporation of spray-dried microalgae biomass in up to 50% affected the formation of fibers, which could be balanced by reducing moisture levels. The elevated fat content of microalgae biomass led to lubrication effects, while probably undisrupted microalgae cells acted as passive fillers and limited the access of intracellular proteins. Both effects may have reduced texturing but increased tenderness in comparison to pure soy based extrudates. By using heterotrophically cultivated Auxenochlorella protothecoides with a light-yellow coloration, a consumer-adverse visual appearance could be omitted. Microalgae integration improved the extrudate's nutritional profile by incorporating vitamins B and E, where over 95% was retained in the final product.

Industrial relevance

The meat analogue industry strives to be more than an alternative for vegetarian and vegan customers. Large initial public offerings of relevant players underline the current economic and industrial interest. Besides animal wellbeing, meat analogues are praised mainly for their reduced ecological and environmental impact. Yet, most of the products on the market are based on environmentally questionable resources, such as soy. Hence, this study with focus on microalgae as a protein alternative to the ubiquitously applied soy protein concentrate is relevant to the evolving industry and research. In this manuscript, a fibrillary textured plant-based product using microalgae is shown without an adverse color.

中文翻译：

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基于黄色，异养的原藻小球藻微藻的挤压肉类似物

越来越多的消费者需要替代具有相似质地，外观和口味的动物蛋白。通过高水分挤压烹饪生产的植物基肉类类似物可以提供相关的解决方案。在这里，结合藻类浓缩物的微藻被证明可以产生纤维状的膨化物。高达50％的喷雾干燥微藻生物质的掺入会影响纤维的形成，这可以通过降低水分含量来达到平衡。微藻生物质中脂肪含量的增加导致润滑效果，而未破坏的微藻细胞可能充当被动填充物，并限制了细胞内蛋白质的获取。与纯大豆基挤出物相比，这两种效果都可以减少纹理，但增加嫩度。通过使用异养栽培原色小球藻的颜色为浅黄色，可以省略消费者不利的视觉外观。微藻通过掺入维生素B和E改善了挤出物的营养状况，其中维生素B和E保留在最终产品中的比例超过95％。

行业相关性

肉类模拟行业不仅要为素食者和纯素食者提供替代选择。相关参与者的大量首次公开募股凸显了当前的经济和工业利益。除了动物福祉外，肉类类似物还因其减少的生态和环境影响而广受赞誉。但是，市场上的大多数产品都是基于对环境有问题的资源，例如大豆。因此，这项针对微藻作为普遍应用的大豆浓缩蛋白的蛋白质替代品的研究与不断发展的工业和研究相关。在此手稿中，显示了使用微藻的原纤维状植物性产品，没有不利的颜色。