Correlation Engine 2.0
Clear Search sequence regions

  • food (1)
  • heat (2)
  • meat (3)
  • soybean proteins (2)
  • vacuum (7)
  • Sizes of these terms reflect their relevance to your search.

    Although the demand for meat analogues is increasing, aspects of the analogues' textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatment affected the packing structure of the materials. The density was increased by about 0.25 g/mL by vacuum-autoclaving, and the movement of water was restricted by the formation of a packed structure. The disulfide bonds increased by 3 μM/g or more and the β-sheets and α-helixes increased by 7 % or more; this contributed to structural changes due to protein aggregation. The texturization index and hardness tended to decrease by more than 30 %, indicating a decrease in overall structural strength. The newly proposed technology has potential for use in the commercialization of meat analogues. Copyright © 2022 Elsevier Ltd. All rights reserved.


    Hyun Woo Choi, Chaerin Ryoo, Jungwoo Hahn, Young Jin Choi. Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment. Food chemistry. 2023 Jan 15;399:133887

    Expand section icon Mesh Tags

    Expand section icon Substances

    PMID: 36001929

    View Full Text