Physicochemical and functional properties of texturized vegetable proteins and cooked patty textures: Comprehensive characterization and correlation analysis

Authors: HONG, SHAN - Kansas State University; SHEN, YANTING - Kansas State University; LI, YONGHUI - Kansas State University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/25/2022
Publication Date: 8/29/2022
Citation: Hong, S., Shen, Y., Li, Y. 2022. Physicochemical and functional properties of texturized vegetable proteins and cooked patty textures: Comprehensive characterization and correlation analysis. Foods. 11(17). Article 2619. https://doi.org/10.3390/foods11172619.
DOI: https://doi.org/10.3390/foods11172619

Interpretive Summary: Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. However, one of the main challenges confronted by meat analogs is the sensory quality of the TVP product, which can be affected by the sources and properties of raw materials. In this study, we conducted a systematic evaluation correlating the physicochemical and functional properties of raw TVPs to the cooking and textural properties of the final meatless patties, using 28 commercial TVPs. The properties evaluated included protein solubility, emulsification, gelling ability, and water and oil absorption capacity. The diversity in the functional properties of TVPs resulted in various textures, which were further carried over into the final patties. In particular, the pasting property of TVPs served as an important indicator of patty attributes. In addition, binders such as methylcellulose played important roles in integrating TVPs into the final products, causing significant differences in textures before and after binding. These findings will provide better insight for designing TVPs with various characteristics, which should benefit the final quality of meat analogs and help to improve consumer acceptability.

Technical Abstract: Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations between the properties of raw TVPs and the corresponding meatless patties. Twenty-eight commercial TVPs based on different protein types and from different manufacturers were compared in proximate compositions, physicochemical and functional properties, as well as cooking and textural attributes in meatless patties. Significant differences were observed in the compositions and properties of the raw TVPs (p < 0.05) and were well reflected in the final patties. Of all the TVP attributes, rehydration capacity (RHC) was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = ''0.791), shear force (r = ''0.621) and compressed juiciness (r = 0.812) in meatless patties, as evidenced by the significant correlations (p < 0.01). The current study may advance the knowledge for TVP-based meat development.