ArticleGels (Basel, Switzerland)2026
Characterization of Fibrous Protein Gel Network Properties in Brewer's Yeast-Enhanced Meat Analogs Produced by High-Moisture Extrusion.
Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The development of structured protein gel matrices with meat-like fibrous properties is a key challenge in the design of high-moisture meat analogs (HMMA). This study incorporated brewer's yeast into a soy protein-wheat gluten-corn starch matrix and evaluated the stage-specific effects of moisture content (MC), barrel temperature (BT), and screw speed (SS) on the fibrous appearance, integrity index, nitrogen solubility index (NSI), texture, and cutting strength of yeast-enhanced meat analogs (Y-MA), alongside pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and Raman analyses of pre-extrusion blends (0% and 10% yeast). Among the individual factors examined under their respective fixed processing conditions, moisture content produced the largest changes in several measured responses. Raising MC from 55% to 70% weakened the fibrous structure, reduced chewiness from 6211 to 867 g, and lowered cutting strength in both directions. Raising BT from 140 to 170 °C produced more distinct fibrous features, higher NSI, and greater firmness. Increasing SS from 150 to 300 rpm was associated with decreased chewiness. The 10% yeast blend showed lower pasting viscosities, a higher pasting temperature, and lower terminal G' and G″ than the yeast-free blend, while FTIR and Raman spectra remained unchanged. These findings indicate that extrusion parameters influenced the fibrous appearance, matrix retention, and mechanical properties of Y-MA under the fixed conditions tested.
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