Structure, texture and protein digestibility of high moisture extruded meat alternatives enriched with cereal brans

• Published in: Applied Food Research 2023-06, Vol.3 (1), p.100262, Article 100262
• Main Authors: Rekola, Silja-Maria, Kårlund, Anna, Mikkonen, Santtu, Kolehmainen, Marjukka, Pomponio, Luigi, Sozer, Nesli
• Format: Article
• Language: English
• Subjects: Cereal brans; Dietary fibre; Extrusion; In vitro protein digestibility; Pea protein; Protein fibrillation
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2023.100262

•PI samples had more dense fibril alignment and compact structure compared to PC.•Inclusion of brans led to weaker structures and reduced fibrillation.•Brans could be included up to 15% to enhance nutritional value without interfering with structure.•Globulins and glutelins mainly contributed to the digestible proteins in the samples. This study investigated the effects of including 5, 10 or 15% of oat bran, wheat bran, or combination of both on the physicochemical properties of extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro protein digestibility (IVPD) was analysed from intermediate and end products. IVPD varied between 48 and 91% and was highest in PI flour and lowest in PI extrudate. Higher tensile and cutting strengths were observed in one direction which is a typical feature of meat fibres. Bran inclusion mainly decreased both tensile (by 2–51%) and cutting (by 12–50%) strengths indicating weaker structures. Both non-covalent and disulphide bonds were observed to have a role in the structural stabilisation of meat analogues. The inclusion of brans did not have significant effects on protein-protein interactions or IVPD. In conclusion, bran inclusion may contribute to texture improvement and intake of dietary fibre without compromising protein bioaccessibility.