ISIS Neutron and Muon Source Data Journal

Effects of pH and salt concentration on the fibrous structure formation of plant proteins during high-moisture extrusion and shear

Abstract: Due to health and environmental factors, the food industry is looking for ways to introduce meat replacers made from plant-based proteins to consumer markets. The presence of structural anisotropy in the form of fibre is a prerequisite for meat analogues. There are two most widely used protein structuring methods: shear cell structuring and high-moisture extrusion. Structuring with both technologies results in a product with a meat-like anisotropic fibre structure. However, structure formation ability depends on the protein ingredients used, which leads to plant protein products with varying texture hardness and extent of fibre alignment. In the current study, we will test if it is possible to tune these properties based on the hypothesis that plant proteins have different structure formation abilities under varying pH conditions and salt concentrations.

Principal Investigator: Dr Wim Bouwman
Experimenter: Mr Stan Zaalberg
Local Contact: Dr Robert Dalgliesh
Experimenter: Ms Katja Garina

DOI: 10.5286/ISIS.E.RB2269101

ISIS Experiment Number: RB2269101

Publisher: STFC ISIS Neutron and Muon Source

Data format: RAW/Nexus
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Data Citation

The recommended format for citing this dataset in a research publication is as:
[author], [date], [title], [publisher], [doi]

For Example:
Dr Wim Bouwman et al; (2022): Effects of pH and salt concentration on the fibrous structure formation of plant proteins during high-moisture extrusion and shear, STFC ISIS Neutron and Muon Source, https://doi.org/10.5286/ISIS.E.RB2269101

Data is released under the CC-BY-4.0 license.