ArticleFoods (Basel, Switzerland)2022
The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 19 citations in OpenAlex.
- Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties.Food science & nutrition · 2026Article
- Plant-Based Alternatives to Meat Products.Foods (Basel, Switzerland) · 2025Review
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Effect of Pea Protein Isolate-Soybean Meal Ratio on Fiber Structure and Texture Properties of High-Moisture Meat Analogs.Foods (Basel, Switzerland) · 2024Article
- Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating.Foods (Basel, Switzerland) · 2024Article
- Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.Foods (Basel, Switzerland) · 2023Article
- Developments in Plant Proteins Production for Meat and Fish Analogues.Molecules (Basel, Switzerland) · 2023Review
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.
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