Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Abstract

With the increasing global demand for protein, there is a critical need to make nutritious and cost-effective protein from alternative sources widely accessible. Dry fractionation emerges as a promising technology for producing sustainable, protein-rich raw materials from plants such as pulses. This paper offers an overview of recent advancements in the extrusion of dry-fractionated plant proteins (DFPPs) for applications in meat analogues. Fibrous meat analogues can be produced from plant-based proteins through both high- and low-moisture extrusion processes. Dry-fractionated pulse proteins, which are products with high protein content (exceeding 70%), can be utilised either independently or blended with protein isolates or other ingredients. However, it is important to note that dry-fractionated protein can have adverse effects on the colour, sensory characteristics, and textural properties of the extruded products. Consequently, adjustments in extruder parameters are necessary to create fibrous materials incorporating DFPPs effectively. This review article provides insights into technologies employed for protein extraction, options for enhancing their functional and sensory properties (including addressing beany tastes), and various techniques developed to achieve a fibrous and meat-like texture.