Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

In this study, yeast and soy protein at different ratios (0:1, 1:9, 2:8, 3:7, 4:6, and 5:5) were used to produce meat analogues (MA) via high-moisture extrusion. According to color analysis, the addition of yeast protein (YP) increased the lightness of MA from 43.12 +/- 0.26 (the control) to 50.37 +/- 0.46 (50 g/100 g, dry basis). Textural results indicated that when the YP content was 40 g/100 g (dry basis), the hardness, chewiness, and fibrous degree of MA reached the maximum (523.94 +/- 11.91 N, 724.55 +/- 22.89 N, and 2.06 +/- 0.15, respectively), which were higher than the control (419.63 +/- 7.52 N, 618.02 +/- 14.82 N, and 1.43 +/- 0.03, respectively). Furthermore, YP increased the free water ratio, S-S bond, and total beta-sheets structure content, while reducing the beta-turn structure content and thermal stability of MA. Overall, YP is a promising protein source for preparing high-quality MA.

Automated summary

This study investigates the use of yeast and soy protein at different ratios to produce meat analogues. The results show that the addition of yeast protein improves the color and texture of the analogues. Furthermore, yeast protein increases the water content and structural properties of the analogues, but reduces their thermal stability.