Physico-Chemical Properties and Texturization of Pea, Wheat and Soy Proteins Using Extrusion and Their Application in Plant-Based Meat.

Four commercial pea protein isolates were analyzed for their physico-chemical properties including water absorption capacity (WAC), least gelation concentration (LGC), rapid visco analyzer (RVA) pasting, differential scanning calorimetry (DSC)-based heat-induced denaturation and phase transition (PTA) flow temperature. The proteins were also extruded using pilot-scale twin-screw extrusion with relatively low process moisture to create texturized plant-based meat analog products. Wheat-gluten- and soy-protein-based formulations were similarly analyzed, with the intent to study difference between protein types (pea, wheat and soy).

Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives.

The overall objective of this study was to understand texturization of pea protein isolate (PPI) using low moisture extrusion, and investigate protein interactions, functionality, and cross-linking with the inclusion of different levels of pea fiber (5-15%) and different types of starch-containing legume flours (20% chickpea flour or pea flour). PPI/ legume flour raw formulations had 18-27% lower water absorption capacity (WAC) as compared to the PPI control. However, WAC increased by 8-16% with the addition of pea fiber to a PPI/ legume flour control.

Role of chickpea flour in texturization of extruded pea protein.

A growing demand for alternative sources of texturized vegetable protein (TVP) has resulted from various factors including plant allergies, perceived health risks associated with genetically modified organisms (GMO), animal welfare beliefs, and lifestyle choices. Soy and wheat have been the primary ingredients in TVP over the past few decades, but desires for clean label ingredients (especially non-GMO and nonallergenic) have led to demand for alternative plant protein ingredients such as pea protein. To understand the capabilities of pea protein to create meat-like texture with additions of another protein source that also contributes starch, this study focused on extruding pea protein with increasing amounts of chickpea flour (CPF).