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Capitalizing on the unique viscoelastic properties of corn zein for new commercial plant-based products

Munoz Salgado, Andres
http://rave.ohiolink.edu/etdc/view?acc_num=osu1658410078461306

Abstract Details

2022, Master of Science, Ohio State University, Food, Agricultural and Biological Engineering.
The use of plant-based proteins to replace animal proteins is gaining interest from consumers and food processors, leading to forecasts that plant proteins to become a major ingredient commodity. Even though the major commercial plant proteins used today (e.g., soybean and pea) are good texturizing proteins as evidenced by their widespread use in plant-based analogues, they do not show good cohesive and viscoelastic properties, which are provided by incorporation of some seriously criticized ingredients (e.g., gluten, methylcellulose). In this study, we described some natural and food-friendly ways to promote viscoelasticity and cohesiveness of the corn protein, zein, to be used in plant-based analogues instead of wheat gluten or hydrocolloids to confer the desired viscoelastic properties. Rheological and textural measurements showed that arginine and calcium hydroxide addition to zein-pea protein blends significantly increased elasticity and cohesiveness. Secondary structure composition analysis through FT-IR emphasized the importance of -sheet content in enhancing the material viscoelastic properties, specifically arginine and calcium hydroxide-incorporated blends exhibited the highest -sheet content. Imaging on blends through scanning electron and confocal microscopy displayed that zein formed viscoelastic fibrils holding the structure together through a dispersed network. Overall, zein, along other natural and food approved ingredients, can be the primary agent providing cohesiveness and viscoelasticity to plant-based formulations and the basis to generate green-label products formulations and products. Furthermore, the zein-pea protein-based formulation allows for the adjustment of the textural properties by varying the calcium hydroxide concentration in the formulation to match the textural properties of commercial meat and cheese products. Concerning the formulations viscoelastic iii properties, weak frequency dependence and higher storage moduli compared to loss moduli suggest that the samples exhibited elastic-like behaviors, and possessed a strong and elastic inner network that store the energy upon deformation rather than dissipating it. Imaging with scanning electron and confocal microscopies presented the well-incorporated web-like networks conferring highly viscoelastic and cohesive structure. Infrared spectroscopy (FT-IR) showed that calcium hydroxide addition at various levels (1-7%) had no significant effect on molecular and structural chemistry, though a high amount of β-sheet structures were found in all formulations, implying high viscoelastic characteristics. More importantly, textural properties, especially hardness, chewiness, and gumminess, of formulated ingredient blend could be matched to those of tested commercial products by changing the calcium hydroxide concentration (i.e., 1%-tilapia fish, 3%- chicken nugget and mozzarella cheese, 5%-tuna fish and Colby cheese, 7%-burger patties). Practical outcomes are the creation of new plant-based analogues, that match the textural properties of existing commercial products.
Osvaldo Campanella (Advisor)
Rafael Jimenez-Flores (Committee Member)
103 p.
Food Science
Corn zein, zein, applications, meat analogues, texture profile properteis

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Citations

  • Munoz Salgado, A. (2022). Capitalizing on the unique viscoelastic properties of corn zein for new commercial plant-based products [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1658410078461306

    APA Style (7th edition)

  • Munoz Salgado, Andres. Capitalizing on the unique viscoelastic properties of corn zein for new commercial plant-based products . 2022. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1658410078461306.

    MLA Style (8th edition)

  • Munoz Salgado, Andres. "Capitalizing on the unique viscoelastic properties of corn zein for new commercial plant-based products ." Master's thesis, Ohio State University, 2022. http://rave.ohiolink.edu/etdc/view?acc_num=osu1658410078461306

    Chicago Manual of Style (17th edition)

osu1658410078461306
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This open access ETD is published by The Ohio State University and OhioLINK.