Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions.

This study aimed to modify the sensory properties of rapeseed protein concentrate using a combination of fermentation and high-moisture extrusion processing for producing meat analogues. The fermentation was carried out with Lactiplantibacillus plantarum and Weissella confusa strains, known for their flavour and structure-enhancing properties. Contrary to expectations, the sensory evaluation revealed that the fermentation induced bitterness and disrupted the fibrous structure formation ability due to the generation of short peptides.

Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing.

This study investigated the effect of pH on fibrous structure formation (protein alignment) during high-moisture extrusion processing of gluten, rice protein, as well as pea protein concentrate, and isolate. The pH of the raw material was shifted to 5 and 7 in water suspension with an acid or base and freeze-dried, after which, conductivity, solubility, water-holding capacity, particle size, and pH were measured. The pH-shifted raw materials were extruded at various temperatures (95-160 °C) and the extrudates were analysed for protein alignment (macro and microstructure), tensile strength, free thiol groups, and cooking properties.

Quality of Protein Isolates and Hydrolysates from Baltic Herring () and Roach () Produced by pH-Shift Processes and Enzymatic Hydrolysis.

Fractionation is a potential way to valorize under-utilized fishes, but the quality of the resulting fractions is crucial in terms of their applicability. The aim of this work was to study the quality of protein isolates and hydrolysates extracted from roach () and Baltic herring () using either pH shift or enzymatic hydrolysis. The amino acid composition of protein isolates and hydrolysates mostly complied with the nutritional requirements for adults, but protein isolates produced using pH shift showed higher essential to non-essential amino acid ratios compared with enzymatically produced hydrolysates, 0.

Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus).

This study aimed to establish the differences between enzymatically extracted hydrolysates and pH shifted protein isolates from whole Baltic herring and roach in terms of polypeptide patterns, functionality, sensory properties, microbial quality, yield, and composition. Alkaline extraction resulted in the highest yields, whereas the hydrolysates showed the highest protein contents. The hydrolysates showed higher protein solubility (86.

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring as a raw material for hybrid plant-fish meat analogues produced by high-moisture extrusion cooking.

Limited hydrolysis of rice endosperm protein for improved techno-functional properties.

Limited hydrolysis of rice endosperm protein isolate was carried out with acid and neutral endoproteases to evaluate the relationship between degree of hydrolysis and techno-functional properties. The highest studied degree of hydrolysis was 5.4% corresponding to 55.