Physicochemical and functional properties of texturized vegetable proteins and cooked patty textures: comprehensive characterization and correlation analysis

Abstract: Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant protein-based product with fibrous textures serving as a promising meat analogue. This study aimed to investigate the correlations between properties of raw TVPs and the resulting meatless patties. 28 commercial TVPs of different protein types and manufacturers were analyzed in proximate compositions, physicochemical and functional properties including protein solubility, water and oil absorption capacity (WAC, OAC), viscosity, bulk density, rehydration capacity (RHC), and texture profiles, as well as cooking and textural attributes in meatless patties.

Significant differences were observed in compositions and properties of the raw TVPs (p < 0.05) and were well interpreted to final patties. Protein content was found to be important in determining protein solubility (r = −0.775, p < 0.01) while fat content was crucial to OAC (r = 0.852, p < 0.01). Meanwhile, WAC of TVP powder played an important role on pasting property (r = 0.621, and 0.549 for peak viscosity and final viscosity, respectively, p < 0.01). Bulk density of TVPs in this study was primarily determined by the intrinsic property of the starting materials other than other parameters. Of all the TVP attributes, rehydration capacity was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = −0.791), shear force (r = −0.621), and compressed juiciness (r = 0.812) in meatless patties as evidenced by the significant correlations (p < 0.01). These findings provide a bottom-up insight into designing TVPs with specific characteristics to improve the quality of meat analogues.