Breaking News
April 19, 2019 - Key research takeaways from ECCMID 2019
April 19, 2019 - AI Can Identify Model of Cardiac Rhythm Device From Chest X-Ray
April 19, 2019 - New way to combat childhood anxiety: treat the parents
April 19, 2019 - Women getting C-sections best judge of own pain medication needs | News Center
April 19, 2019 - Immune responses that prevent fungal infections may eliminate Trichinella spiralis
April 19, 2019 - Exercising in the morning, rather than at night, may yield better results, shows study
April 19, 2019 - Why eating ‘right’ could cause you to stray from your diet
April 19, 2019 - Health Tip: Antidepressant Precautions – Drugs.com MedNews
April 19, 2019 - Bigger portions lead to preschoolers eating more over time
April 19, 2019 - Specific strains of Staphylococcus aureus linked to wounds that do not heal
April 19, 2019 - Revolutionary discovery paves new way for treatment of necrotizing enterocolitis
April 19, 2019 - Drug that treats high blood pressure shows promise against neurodegenerative diseases
April 19, 2019 - More care is needed for patients after kidney transplantations, reports research
April 19, 2019 - Virtual reality offers benefits for Parkinson’s disease patients
April 19, 2019 - Liver Illness Strikes Latino Children Like A ‘Silent Tsunami’
April 19, 2019 - Disruptive behaviors in autistic children linked to reduced brain connectivity
April 19, 2019 - New insights into how vitamin D affects immune system
April 19, 2019 - Pfizer Announces Presentation of Data from a Phase 2 Study of its 20-Valent Pneumococcal Conjugate Vaccine Candidate Being Investigated for the Prevention of Invasive Disease and Pneumonia in Adults Aged 18 Years and Older
April 19, 2019 - Exercise can improve non-motor symptoms of Parkinson’s disease
April 19, 2019 - KZFPs play a key role in the regulation of human genome
April 19, 2019 - Extracts of ginkgo seeds show antibacterial activity on pathogens that cause skin infections
April 19, 2019 - Groundbreaking experiment in pigs challenges the notion about brain damage
April 19, 2019 - Improving the quality of digital pathology imaging
April 19, 2019 - Scientists get closer to injecting artificial lymph nodes into people to fight disease
April 19, 2019 - Exercises and swimming goggles may reduce adverse effects on eye during long spaceflights
April 19, 2019 - Review suggests a reciprocal relationship between obesity and self-control
April 19, 2019 - Study identifies how enterococci bacteria cause antibiotic-resistant bloodstream infections
April 19, 2019 - Triple negative breast cancer develop resistance to chemotherapy by turning on molecular pathway
April 19, 2019 - Researchers identify key clues to brain and pancreas development
April 19, 2019 - Metformin May Cut Risk for Prematurity, Miscarriage in PCOS
April 19, 2019 - Obese mouse mothers trigger heart problems in offspring
April 19, 2019 - Research sheds light on how leukemia cells become resistant to drugs
April 19, 2019 - Health Tip: Stopping Nosebleeds – Drugs.com MedNews
April 19, 2019 - Pediatric endocrinologist gives iconic ‘Mona Lisa’ a second medical opinion
April 19, 2019 - Tapping patients’ wisdom for C-section pain management
April 18, 2019 - Why have autism rates ‘exploded’ in New Jersey?
April 18, 2019 - Microbiome science may help doctors to improve treatment for children with IBS
April 18, 2019 - New gene therapy cures babies with fatal ‘Bubble Boy’ disease
April 18, 2019 - No female mice? Scientists may still approve NIH grant
April 18, 2019 - What needs to be said about mental health in medicine
April 18, 2019 - Hickenlooper Expanded Medicaid, Created State-Run Marketplace To Insure Nearly All Coloradans
April 18, 2019 - Cancer cells grown in tumor-mimicking environment can help predict the effect of experimental drugs
April 18, 2019 - Albireo Announces FDA Clearance of IND to Commence Phase 2 Trial of Elobixibat for the Treatment of NAFLD/NASH
April 18, 2019 - Adhesive gel bonds to eye surface, could repair injuries without surgery
April 18, 2019 - The future of genomics: A podcast featuring Stanford geneticists
April 18, 2019 - As Syphilis Invades Rural America, A Fraying Health Safety Net Is Failing To Stop It
April 18, 2019 - APOE gene impacts sleep depending on gender and severity of Alzheimer’s
April 18, 2019 - PCORI’s newly approved awards focus on cancer pain and opioid use disorders
April 18, 2019 - New tool provides a standard way to measure effects of caring for survivors of TBI
April 18, 2019 - Smartphone use risks eye examination misdiagnosis
April 18, 2019 - How drug-resistant bugs grow in CF patients’ lungs
April 18, 2019 - Gordana Vunjak-Novakovic Elected to American Academy of Arts & Sciences
April 18, 2019 - Podcast: KHN’s ‘What The Health?’ You Have Questions, We Have Answers
April 18, 2019 - Diabetic drug shows potential to be repurposed as heart disease treatment for non-diabetic patients
April 18, 2019 - New estimation method assesses natural variations in sex ratio at birth
April 18, 2019 - UTA scientist receives $1.17 million grant for cancer research
April 18, 2019 - Coagulation factor VIIa prevents bleeds in hemophilia animal models
April 18, 2019 - Researchers identify risk factors for severe infection after knee replacement
April 18, 2019 - Mass drug administration can offer community-level protection against malaria
April 18, 2019 - FDA’s added sugar label could have substantial health and cost-saving benefits
April 18, 2019 - Researchers identify cause of inherited metabolic disorder
April 18, 2019 - Single strip of white paint not sufficient to protect people who ride bikes
April 18, 2019 - Partner status influences link between sexual problems and self-efficacy in breast cancer survivors
April 18, 2019 - Colorectal Neoplasia Risk Up for Hodgkin Lymphoma Survivors
April 18, 2019 - Rigid spine muscular dystrophy – Genetics Home Reference
April 18, 2019 - Simple bile acid blood test could tell risk of stillbirth
April 18, 2019 - Center for Experimental Therapeutics aims to enable all steps of drug development | News Center
April 18, 2019 - Falling for telephone scams could be an early sign of dementia
April 18, 2019 - Researchers annotate key neuronal proteins in lamprey genome
April 18, 2019 - Study uncovers new biomarker for personalized cancer treatments
April 18, 2019 - Scientists enter research collaboration to find a cure for cancer
April 18, 2019 - Study to compare benefits of tai chi and mindfulness meditation on MS symptoms
April 18, 2019 - Gestational diabetes during pregnancy may increase risk of type 1 diabetes in children
April 18, 2019 - Maternal age has no effect on IVF success, conclude researchers
April 18, 2019 - Is a New Remedy for Body Odor on the Horizon?
April 18, 2019 - Orthostatic hypotension – Genetics Home Reference
April 18, 2019 - Healing the heartbreak of stillbirth and newborn death
April 18, 2019 - New study calls healthiness of eggs into question
April 18, 2019 - Conference to highlight advances in human immune monitoring, bioinformatics | News Center
April 18, 2019 - Bacteria use viruses for self-recognition, study reveals
Plant-based protein foods with meat-like texture

Plant-based protein foods with meat-like texture

image_pdfDownload PDFimage_print

In canteens and supermarkets, plant-based substitute products for chicken escalopes and beef steaks have become standard fare. Together with colleagues from TU Berlin, researchers at Karlsruhe Institute of Technology (KIT) are examining how these products are manufactured. Their aim is to give these high-protein foods, based on soybeans or peas for example, a meat-like texture.

For health, ethical or ecological reasons, many people decide to reduce their meat consumption. But not everyone who covers their protein requirements with plant-based substitutes in whole or in part, wants to give up the chewing sensation typical of meat. “This mouthfeel is based primarily on the fiber-like texture of meat,” explains Dr. Azad Emin from KIT. The process engineer is head of the “Extrusion of Biopolymers” junior research group in the Food Process Engineering (LVT) section of the Institute of Process Engineering in Life Sciences at KIT.

The food industry has been using extrusion – a technique in which a mass is pressed through a nozzle – for a long time, for example to produce peanut flips and breakfast cereals. The process is also suitable for the production of meat substitutes from plant-based proteins. During wet extrusion, the dough-like raw mass, which is mixed with water, is moved through a housing by two rotating worm shafts, heated and then pressed through a cooled nozzle.

In order for vegetarian burger patties and vegan escalopes to be a “carbon copy” of the meat products not only in appearance, smell and taste but also in texture, the researchers at LVT want to help match the texture of products from plant-based proteins even more faithfully to that of animal meat. To learn more about the interactions between pressure, temperature, flow, shear forces and raw material properties, they are examining the conditions in the production system – also called an extruder – very closely. Because so far only little has been known about how the process works in detail.

“We have developed an approach and a method which enable the process to be examined and controlled with the focus on changes in texture,” says Emin. So far, it has taken a lot of time and costs to push product development forward empirically, in other words by trial and error. Flow simulations and flow measurements within the extruder as well as insights into the interplay of flow properties and thermo-mechanical stresses provide information about the process and the resulting textural changes in plant-based proteins.

The examinations carried out by the Karlsruhe scientists are part of the “Texturing Mechanisms in the Wet Extrusion of Soy and Pea Protein” research project of the cooperative industrial research program of the Industrial Cooperative Research Associations. The Federal Ministry for Economic Affairs and Energy funded the project from 2015 for three years with a total of 690,000 euros, with KIT receiving approximately 250,000 euros. Other participants in the project were TU Berlin and the German Institute of Food Technologies in Quakenbrück.

“In further research, we want to make the texture and mouthfeel even more meat-like by adding lipids and pretextured protein components,” says Azad Emin, underlining that not least in view of the growing world population, the supply of plant-based protein is becoming more and more important.

Source:

https://www.kit.edu/kit/english/pi_2018_153_plant-based-proteins-for-meat-lovers.php

Tagged with:

About author

Related Articles