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Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure by Quanquan Lin; Libing Pan; Ninghua Deng; Mengli Sang; Keteng Cai; Chuling Chen; Jianzhong Han; Aiqian Ye is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure about?
This study aimed to investigate the effects of fibrous structure under different moistures during extrusion on the protein digestibility of textured-wheat-protein (TWP) -based meat analogues. Three TWPs (TWP-1, TWP-2, TWP-3) were prepared under an extrusion moisture content of 26.5%, 29.3% and 32.0%. The fibrous structure was analysed through determining the texture properties, degree of texturisation, microstructure of TWPs, and chemical bonds of proteins. When the extrusion moisture increased from 26.5% to 32.0%, the hardness, and degree of texturisation of TWP increased from 2067.1 ± 606.7 g and 2.16 ± 0.13 to 2681.8 ± 359.7 g and 3.55 ± 0.22, respectively, while the cohesiveness decreased from 0.581 ± 0.061 to 0.394 ± 0.033 with less compact fibers. Changes in the particle size and distribution, SDS-PAGE, soluble nitrogen content, and free amino acids of digesta were determined during digestion. It was found that the TWP prepared under a lower extrusion moisture content had a bigger particle size of both gastric and small intestinal digesta. The combination of the results of SDS-PAGE, the soluble nitrogen content, and free amino acids of digesta showed the digestion of protein
Who reads Protein digestibility of textured-wheat-protein (TWP) -based meat analogues: (I) Effects of fibrous structure?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Quanquan Lin; Libing Pan; Ninghua Deng; Mengli Sang; Keteng Cai; Chuling Chen; Jianzhong Han; Aiqian Ye
- Publisher
- Elsevier BV
- Published
- 2022
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)