Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
Jian Song, Songgang Xia, Chengxin Ma, Tingting Hao, Shuo Shen, Tingyu Feng, Changhu Xue, Xiaoming Jiang
Abstract
Yeast is a significant source of protein and is already used in food; this study explored different proportions (0:1, 1:9, 2:8, 3:7, 4:6, 5:5) of yeast protein and soybean protein as raw materials to prepare meat analogue (MA). Amino acid analysis showed an increase in the total content of amino acids and the content of essential amino acids. At the same time, as the content of yeast protein increased, the levels of unsavory volatile compounds in MA decreased. In addition, the intensity of the UV-visible absorption peak of MA gradually increased as the yeast protein content increased from 0 to 30%; however, when the yeast protein content was > 30%, the intensity of the absorption peak gradually decreased. Meanwhile, the addition of YP increased the exposure of tryptophan residues and surface hydrophobicity in MA but had no significant effect on the surface hydrophobicity of MA. In short, YP has its unique advantages as the raw material protein for MA production. • The inclusion of yeast protein enhances the amino acid content in meat analogues. • Increased yeast protein reduced unsavoury volatile compounds in meat analogues. • Increased yeast protein leads to changes in the protein structure of meat analogues.