Protein Texturization
Introduction:
Protein texturization is a process of protein transform from a globular state to a fibrous physical structure that contains a sensation of eating meat. Texturized protein products have been defined as “fabricated palatable food ingredients processed from an edible protein source including among other soy grits, soy protein isolates and soy protein concentrate with or without suitable option ingredients added for nutritional or technological purposes.” (R.Y Yada, 2004) Protein products that are texturized will have many functional properties such as elasticity, softness, chewiness and juiciness. The most common preferred protein source for texturization is vegetable proteins. This is due to vegetable proteins lack other desirable functional properties of animal origin display. Proteins are responsible for the distinct physical structure of a number of foods such as fibrous structure of muscle tissue like fish and meat, the porous structure of bread and the gel structure of some dairy and soy products. Although many plant proteins have a globular structure are available in large amounts, however, they are used only a limited extent in food processing. To transform a fibre-like structure of protein to globular proteins, protein texturization is used to process a protein product with cooking strength and a meat-like structure. This type of product is marketed as spun protein isolates, formed meat analogs, extrusion cooked meat extenders and meat analogs. ( H.D.Belitz,W.Grosch,P.Schieberle, 2009)
In recent years, production agriculture and world markets have resulted in an increased interest in texturized vegetable proteins especially in texturized soy-based products. For traditional method, the most popular raw material for production of texturized vegetable proteins in an extrusion system is soy flour. This material was preferred due to its ability to be controlled through the extrusion system in order to produce a quality meat extender. New
Protein texturization is a process of protein transform from a globular state to a fibrous physical structure that contains a sensation of eating meat. Texturized protein products have been defined as “fabricated palatable food ingredients processed from an edible protein source including among other soy grits, soy protein isolates and soy protein concentrate with or without suitable option ingredients added for nutritional or technological purposes.” (R.Y Yada, 2004) Protein products that are texturized will have many functional properties such as elasticity, softness, chewiness and juiciness. The most common preferred protein source for texturization is vegetable proteins. This is due to vegetable proteins lack other desirable functional properties of animal origin display. Proteins are responsible for the distinct physical structure of a number of foods such as fibrous structure of muscle tissue like fish and meat, the porous structure of bread and the gel structure of some dairy and soy products. Although many plant proteins have a globular structure are available in large amounts, however, they are used only a limited extent in food processing. To transform a fibre-like structure of protein to globular proteins, protein texturization is used to process a protein product with cooking strength and a meat-like structure. This type of product is marketed as spun protein isolates, formed meat analogs, extrusion cooked meat extenders and meat analogs. ( H.D.Belitz,W.Grosch,P.Schieberle, 2009)
In recent years, production agriculture and world markets have resulted in an increased interest in texturized vegetable proteins especially in texturized soy-based products. For traditional method, the most popular raw material for production of texturized vegetable proteins in an extrusion system is soy flour. This material was preferred due to its ability to be controlled through the extrusion system in order to produce a quality meat extender. New