Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, struct
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Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties The Thiri Maung1
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Bon Yeob Gu1 • Mi Hwan Kim1 • Gi Hyung Ryu1
Received: 12 September 2019 / Revised: 2 January 2020 / Accepted: 6 February 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract To investigate the effect of fermentation on texturized vegetable protein (TVP), TVPs extruded at 40 and 50% feed moisture contents (MC) were fermented using Bacillus subtilis at 37 °C. Physicochemical, structural and microbial properties of TVPs were determined at 0, 12, 24, 36, 48, and 60 h after fermentation. Integrity index of fermented TVPs did not change significantly until 24–36 h after fermentation. Springiness and cohesiveness remained stable after fermentation in all samples. Significant total color change was observed during fermentation. The pH values dropped initially and rose again with a coincident increase in nitrogen solubility index and viable cell count of B. subtilis. During fermentation, TVP extruded at 50% MC maintained higher chewiness, hardness, integrity index, and layered structure than that extruded at 40% MC. The study demonstrated that fermenting the TVP extruded at 50% MC has potential to produce a new type of TVP based B. subtilis fermented food. Keywords Extrusion Fermentation Texturized vegetable protein Physicochemical properties Structural properties
& Gi Hyung Ryu [email protected] The Thiri Maung [email protected] Bon Yeob Gu [email protected] Mi Hwan Kim [email protected] 1
Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Daehakro 54, Yesan, Chungnam 32439, South Korea
Introduction Worldwide improvements in peoples’ nutrition, agricultural production, and markets recently have drawn an increased attention to texturized vegetable protein (TVP). TVP is a plant protein processed food produced by extrusion technique and is noticeably similar with meat in fibrous structure, appearance, color, and taste. Purified soy protein isolates with 90% or more protein content is a widely used raw material for processing TVP. TPV is popular as low-cost and healthy food not only due to similarity with meat but also due to high protein, low fat, and no cholesterol contents (Asgar et al., 2010; Singh et al., 2008). TVP is widely consumed as meat extender or directly as meat analogs of hamburger patties, sausages, steak, sliced meats, and many other products. However, it has never been tried to consume as fermented product which has many advantages for nutrition and health. Bacillus subtilis is an important microorganism for fermented soybean products in many countries including Korea (doenjang, cheonggukjang, kochujang, etc.), Japan (natto), Thailand (thua-nao), India (kinema), and West Africa (dawadawa) (Kiers et al., 2000; Kim et al., 2010). B. subtilis has high activity of proteolysis and fermentation of soybean by B. subtilis can be completed within a short
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