Quality Characteristics of Plant-Based Proteins Used in Meat Analogs

Abstract

This study aims to investigate the physicochemical and functional properties of promising plant-based proteins used for meat analogs processing. The plant-based proteins were isolated soy protein (ISP), gluten, pea proteins (Pea 1, 2) which are the different manufacturers, and isolated rice proteins (Rice 1, 2), and mung bean protein. The highest water absorption capacity (WAC) and oil absorption capacity (OAC) were observed in and pea protein (Pea 1), while the lowest WAC and OAC were seen in rice protein (Rice 2). Pea 1 had the highest emulsifying activity (EA) and emulsion stability (ES), whereas Rice 2 indicated in the lowest EA and ES. The highest nitrogen solubility index (NSI) was seen in ISP, while Rice 2 had the lowest NSI. Pea 1 had the higher NSI compare with Pea 2. Mung bean protein had the highest the antioxidant properties with DPPH radical scavenging activity and total phenolic content among the plant-based proteins. Pea 2 also had the higher antioxidant properties than Pea 1. Our study revealed that the kinds of plant-based proteins had the different physicochemical and functional properties, which could influence their quality characteristics of raw materials for meat analogs.