Page 37 - FoodFocusThailand No.182 May 2021

SPECIAL FOCUS

The key challenge for many
consumers is about education and Plant-based Protein
building knowledge on the benefits of
different plant protein sources. With
consumers already open to the potential
of switching from meat to plant-based for Meat Alternative
protein, explaining the benefits of
different nutritional sources can help Plant- based diets have become popular around the world. The global product
build strong consumer relationships. launches with vegan and vegetarian claims are increasing a wide range of
Other Sources of Plant- food categories such as spreads, side dishes, soup and the important is meat
Based Protein for Meat substitutes. This activity stems mainly from consumer’s desire to reduce their meat
Alternative Soybean, lentils, intake for a mix of personal health and wider sustainability reasons. However,
chickpeas, almonds, brown rice, oat, globally, few consumers defined themselves as entirely vegan or vegetarian.
hemp, potato and wheat can provide
food ingredients that are high in protein.
The plant-based protein naturally the type of texture resembling meat particles, therefore, are used as the main
present in seed and grains are ingredient in non-meat products. TVP prepared from concentrated soy protein
concentrated and purified to obtain and pea protein can be further processed to make reconstructed high-protein
different forms. On the market for chunks, nuggets, strips, and shapeless crumbles (as Taco fillers and pizza
several decades, the plant-based toppings).
protein made from protein concentrates During thermo-extrusion, the source protein, typically introduced to the
of soy, wheat, pea by extrusion or extruder in the form of a dry blend, is processed into a fibrous material suitable
mixing and coagulation. for use as the base to construct the meat-like texture (Figure 1). To obtain a
desirable fibrous structure capable of absorbing water, it is critical to have a
Protein Functionality, Protein moisture level above 40% in the starting material mix. For product sensory
Content and Essential Amino- characteristics, the moderate-to-high moisture levels are essential to forming the
Acid Content Virtually all plant three-dimensional conformation conducive to acceptable texture and chewiness.
proteins could be a candidate for the Consumers perceived plant-based meat alternatives to be more hygienic as
preparation of meat analogues and the zoonotic origin of the virus outbreak deterred them from eating meat.
other alternative products. However, The pandemic has forced consumers to become more cautious about their choice.
considering the wide availability, cost Plant protein is well poised to cater to the expanding consumer base of health-
and processing functionality, soy and conscious customers by fulfilling their demand for more protein. In the future, there
pea proteins (legume seeds or pulses) is an opportunity for plant protein to be positioned as hygienic, affordable sources
and wheat gluten (cereal) are most of protein for the consumer around the world.
widely used as the building block for
alternative products. To create a เอกสารอ้างอิง/References
nutritionally balanced amino acid Lei Sha and Youling L. Xiongb. 2020. Plant protein-based alternatives of reconstructed meat:
profile, rice proteins and mung bean Science, technology, and challenges. Journal of Trend in Food Science & Technology,
proteins are often also used in 102: 51-61.
Stefan H. M. Gorissen, et al. 2018. Protein content and amino acid composition of commercially
combination with the main legume available plant-based protein isolates. Amino Acids. 50(12): 1685-1695.
proteins. The native globular structure
of legume proteins is not conducive to
building a meat-like fibrous texture. ตารางที่ 1 โปรตีนชนิดต่างๆ ที่มักใช้ในผลิตภัณฑ์เนื้อที่มาจากพืช
Hence, disruptive processes, such as Table 1 Common proteins used in commercial plant-based meat alternatives.
thermal extrusion and fiber spinning, ปริมาณกรดอะมิโนิจำำาเป็นิ
which transform native globules into (% จำากโปรตีนิท้�งหมด)
filamentous aggregates or interactive ชนิิดโปรตีนิ รูปแบบการใช้งานิ ปริมาณโปรตีนิ (%) Essential Amino Acid
fibers become a necessity. Protein Function Protein Content (%) Content (% of Total
Processing A number of processing Protein)
techniques have been developed or โปรตีนจากถั่ั่วเหลือง การจับตัวเป็นก้อน การเกิดเจล การรวมตัวเส้นใย 70% 27%
adopted for plant-based meat Soy protein ด้วยความร้อนและการอัดข้้้นรูป การรวมตัวกับนำ้ามัน
alternatives, whether whole-muscle และการเกิดอิมัลชัน
analogues or restructured alternatives, Aggregation, gelation, and fiber formation
with most aiming at texture simulation. through heating and extrusion; oil-binding and
Thermo-extrusion, a relatively mature emulsification
and most-studied technique, is widely โปรตีนจากถั่ั่ว การใช้งานคล้ายกับโปรตีนจากถั่ั่วเหลือง 80% 30%
utilized. Pea protein Functionality similar to soy protein
Thermo-extrusion can be divided โปรตีนจากข้้าวสาลี มักใช้ร่วมกับโปรตีนจากพืชตระกูลถั่ั่ว เพื่อให้เกิด 81% 22%
into low-moisture extrusion, Wheat protein โครงสร้างเป็นเส้นใยที่ยืดหย่่นและยืดข้ยายได้
intermediate-moisture extrusion, and Used together with legume proteins to provide
high-moisture extrusion. The extrusion fibrous texture; elasticity and extensibility
under a low-moisture content (< 30% โปรตีนจากมันฝรั่ง มักใช้เติมโปรตีนจากพืชตระกูลถั่ั่วเพื่อเสริมค่ณสมบัติ 80% 37%
moisture) is used for TVP preparation, Potato protein ด้านเนื้อสัมผัส
and the product has an aggregated and Used to complement legume proteins to
more or less expanded conformation. โปรตีนจากข้้าว improve textural characteristics
การสร้างเนื้อสัมผัส และด้านโภชนาการ
The denatured and aggregated 79% 28%
proteins, upon rehydration, give TVP Rice protein Texture formation; nutrition
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