Fabrication, molecular mechanism, and property characterization of chicken 3D-analogs using protein-protein multiple-ligand interactions.

B.J.F. Hudson Developments in food proteins — 7 1991 Elsevier £65.00 (ix + 278 pages) ISBN 1 85166 535 8

IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimized for the formulation of meat alternative (MA) using response surface methodology (RSM).MethodsProtein isolates of mung bean and pea protein, & corn starch were used along with sunflower oil to formulate meat alternatives using heat-induced gelation. The protein functionality of mungbean protein isolate (MBPI) and pea protein isolate (PPI) were analyzed. In addition, the effects of constituent composition on the physicochemical properties of meat alternatives were studied using RSM.ResultsThe protein content exhibited an elevation with increased levels of MBPI and PPI in 15:15 ratio. Moisture and hardness were chiefly influenced by oil content, as they displayed a decline with increasing oil levels. The color (L*) was principally affected by starch and oil, where the L* reduced with increasing levels of both variables. Springiness was influenced by the interaction of protein ratio (MBPI:PPI) and starch, as it showed a lowest value at the lowest level of protein and the highest level of starch. Chewiness was influenced by the interaction of hardness and springiness. The microstructure analysis showed dense protein matrix in the meat alternative.DiscussionOverall, the study shows that starch facilitated the structuring of meat alternative formulated using MBPI and PPI which could be utilized as potential materials for enhanced textural properties of the meat alternatives.

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The presented work investigates the aggregation behavior of whey, pea, and potato proteins under a shear stress using a rotational rheometer. The size, protein interaction, and morphology of the ag...

Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protein

Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate

ABSTRACT: 3D food printing is transforming the food industry by enabling the production of customized, on-demand foods with intricate designs. However, achieving high shape fidelity remains a challenge for optimized food ink formulations. This study investigates 3D-printed foods with overhang designs using extrusion-based 3D printing. Mashed potato and pea protein were selected as base ingredients with varied water content to assess their differences in moisture content (70–87%), pH (5.66–7.06), firmness (0.52–8.12 N), and adhesiveness (0.29–2.73 N·s). Shape fidelity was evaluated by printing geometries with overhang angles of 0° and 60°. Results showed the best printability at a 1:4 ratio (81% moisture) for mashed potato and 1:3.5 ratio (78% moisture) for pea protein. These insights provide guidelines for engineering high-fidelity food inks, that advances additive manufacturing in food design.

Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten

Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein

Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6

Mung bean (Vigna radiata L.) is a protein-rich pulse mainly cultivated in Asia, where its consumption has been associated with positive health outcomes. Mung bean protein is especially rich in leucine, lysine, phenylalanine, and tyrosine amino acids and it contains the 8S α-globulin as the major seed storage protein. Protein derived products from pulses, such as protein concentrates, hydrolysates, and purified peptide fractions are becoming popular functional foods. Mung bean peptides are enzymatically generated using gastrointestinal and non-gastrointestinal proteases. Protein hydrolysates generated by one or a combination of enzymes have been demonstrated to exert different biological potentials, including antioxidant, antihypertensive, anticancer, and hypocholesterolemic effects. These properties are attributed to the amino acid sequences, the type of enzyme used for hydrolysis, and the purification method. More robust experimental designs must be performed to understand the role and mechanisms of these bioactive peptides with in vivo studies and clinical trials. Furthermore, there is a lack of information related to the incorporation of bioactive peptides into a food matrix while preserving their bioactivity. This chapter provides an overview of the central aspects of mung bean physical structure and chemical composition, protein characteristics, enzymatic production, and the biological potential of mung bean protein hydrolysates and peptides.

Deciphering the gastrointestinal fate of four heat-treated legume proteins: Focus on digestive characteristics and peptide profiles.

Optimizing whey isolate protein/mung bean protein ratios in emulsion gels for enhanced dihydroquercetin delivery: Gel properties, stability, and bioaccessibility insights.

Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying