Browsing by Subject "Binder"

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Comparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogue
(2022) Moll, Pascal; Salminen, Hanna; Stadtmueller, Lucie; Schmitt, Christophe; Weiss, Jochen
A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% w/w) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin–pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.
Plant protein gels as binders in meat product analogues
(2023) Herz, Eva Maria; Weiss, Jochen
In response to concerns about the environmental, ethical, and health impacts of meat consumption, plant-based meat analogues have become an important development in the food industry. To obtain prodcts with similar texture and nutritional properties, three major components of meat products (fibrous meat particles, adipose tissue, and myofibrillar meat proteins) need to be replicated. Furthermore, different binding mechanisms, such as heat, acid, and enzyme induction, and drying, are used to create coherent matrices for plant-based meat analogues. In Chapter 2, the study focuses on the use of soy protein gels as binders, with a particular emphasis on a combination of transglutaminase (TG) induced gels. The results indicate that TG-induced soy protein gels offer promising binding strength for meat analogues. Chapter 3 explores a combination of TG and slowly acidifying glucono-delta-lactone (GDL) as a binder, showing that this approach results in acidic gels with enhanced textural properties, making it suitable for acidic meat analogue products like fermented sausages. Chapter 4 applies previously studied soy protein gels as binders for sausage analogues. The research indicates that the choice of binder content influences the cohesiveness and hardness of the sausage analogues, with drying having a significant impact on hardness. In Chapter 5, hydrated gluten is used as a binder, leading to increased cohesiveness and springiness with rising binder content. It emphasizes the importance of adhesive properties between the binder and other particles in achieving desirable meat analogue texture. Overall, the thesis underscores that plant protein suspensions can serve as effective binders for meat analogue products, provided they exhibit both sufficient hardening through network formation and adhesive properties to ensure cohesiveness. It also discusses various formulation and process-based approaches to modulate the texture of meat analogue products.
Solidification of concentrated pea protein–pectin mixtures as potential binder
(2023) Moll, Pascal; Salminen, Hanna; Stadtmüller, Lucie; Schmitt, Christophe; Weiss, Jochen
BACKGROUND: Binders in plant-based meat analogues allow different components, such as extrudate and fat particles, to stick together. Typically, binders then are solidiﬁed to transform the mass into a non-sticky, solid product. As an option for a clean- label binder possessing such properties, the solidiﬁcation behavior of pea protein–pectin mixtures (250 g kg−1 , r = 2:1, pH 6) was investigated upon heating, and upon addition of calcium, transglutaminase, and laccase, or by combinations thereof. RESULTS: Mixtures of (homogenized) pea protein and apple pectin had higher elastic moduli and consistency coefﬁcients and lower frequency dependencies upon calcium addition. This indicated that calcium physically cross-linked pectin chains that formed the continuous phase in the biopolymer matrix. The highest degree of solidiﬁcation was obtained with a mixture of pea protein and sugar beet pectin upon addition of laccase that covalently cross-linked both biopolymers involved. All solidi- ﬁed mixtures lost their stickiness. A mixture of soluble pea protein and apple pectin solidiﬁed only slightly through calcium and transglutaminase, probably due to differences in the microstructural arrangement of the biopolymers.