Protein Texturization free essay sample

The most common preferred protein source for texturization is vegetable proteins. This is due to vegetable proteins lack other desirable functional properties of animal origin display. Proteins are responsible for the distinct physical structure of a number of foods such as fibrous structure of muscle tissue like fish and meat, the porous structure of bread and the gel structure of some dairy and soy products. Although many plant proteins have a globular structure are available in large amounts, however, they are used only a limited extent in food processing. To transform a fibre-like structure of protein to globular proteins, protein texturization is used to process a protein product with cooking strength and a meat-like structure. This type of product is marketed as spun protein isolates, formed meat analogs, extrusion cooked meat extenders and meat analogs. ( H. D. Belitz,W. Grosch,P. Schieberle, 2009) In recent years, production agriculture and world markets have resulted in an increased interest in texturized vegetable proteins especially in texturized soy-based products. For traditional method, the most popular raw material for production of texturized vegetable proteins in an extrusion system is soy flour. This material was preferred due to its ability to be controlled through the extrusion system in order to produce a quality meat extender. New developments in extruders, improve extruder designs and operation techniques in processing texturized vegetable protein have made it possible to use a wider range of raw materials characteristic for texturization at present. Important characteristics of raw materials of texturization include protein level, protein quality, oil level, fiber level, sugar level and type, and particle size of the raw material. The starting material is often a mixture like soy with lactalbumin, or protein and acidic polysaccharides such as pectin. There are several processes used in manufacture textured vegetable proteins such as spun-fiber texturization, extrusion texturization and steam texturization. In general, the globular protein is unfolded during texturization by breaking the intramolecular binding force. The resultant extended protein chains are stabilizes through interaction with nearby chains. Therefore, there are two ways to achieve texturization, for spin-fiber process, the starting protein is solubilized and the resultant viscous solution is extruded through a spinning muzzle into a coagulating bath while for extrusion process, the starting protein is moistened slightly and at high temperature and pressure, it is extruded with shear force through the orifices of a die. There are several beneficial of protein texturization especially texturized vegetable protein (TVP). According to a 2007 study by researchers Manuel T. Velasquez and Sam J. Bhathena consuming TVP has anti-obesity effects and may also reduce insulin resistance because texturized soy protein contains most of the soybean that providing one of the highest concentrations of isoflavones. Besides, TVP contains 5 % fat that is much less than most of the meat and it is more nutritious than animal fat. Uses of Protein Texturization: Protein texturization is very important in food industry and it provides major development in food industry. The most common protein used in texturization is vegetable protein and it is called textured vegetable protein (TVP). The soybean is the main source of TVP because of its high protein content. Texturized soy protein has been a commercial success for many years because of the development of machinery that is capable of continuously producing textured vegetable product. Soy proteins can be dehydrated for the use as an extender of fresh or processed meat after texturized it. Soy flour can be texturized into usable meat extenders. Besides, texturized soy products can be used as alternative protein sources for the manufacture of convenience foods and the price is affortable for large number of people. Texturized vegetable protein is being used increasing in North America as an extender of red meat products. (E. W. Lusas, 1996) Besides, texturized protein can produce meat analogos such as hamburger, sliced lunch meat, sausages, bacon bits and stuffed turkey. In addition, as Muslim today are demanding in Halal food so texturized vegetable food provide an alternative method to animal meat and falls under Halal food. Advantages of Protein Texturization: Texturized protein have many advantages especially Textured Vegetable Protein (TVP). First, TVP is extremely cheap. This is because this product is sold dried and it is easy to store and can keep for long period of time compare to meat that more expensive and cannot stored for long time period because fresh meat contains high water activity. Secondly, TVP can be a good alternative for vegetarian as TVP can replace meat in all recipes. Once rehydrated, it has a chewy texture similar to meat. Besides that, TVP contains high protein content and TVP is a complete protein that provides all the amino acids. Complete proteins are rare in the vegetarian diet and TVP is a nutritious ingredient on days when our protein consumption has been otherwise spotty. TVP also contains low fat, while vegetarian may rely on sources of healthy fats to keep their calories consumption adequate, it is possible to gain weight on vegetarian diet. The easiest way to reduce calorie consumption is to reduce fat consumption and TVP is low enough in fat to be a part of a low fat vegetarian diet. TVP also contains low carbohydrates than other vegetarian protein source, like whole legumes and whole grains, due to the extensive manufacturing process, so it is suitable for vegetarians who follow a low carbohydrate diet. As we know TVP is made from soybeans, which are legume. As useful as legumes are to a nutrition-conscious vegetarian, they are notorious for producing gas. This happens because the particular type of carbohydrate in legumes, oligosaccharides does not digest until it reaches the large intestine, where it ferments with intestinal bacteria and produces gas. TVP also has the advantage of being low in carbohydrates to begin with, and the particularly offensive sugar called raffinose is siphoned off during the extensive manufacturing process. (Angela Brandy ,accessed 10 October 2012) Another advantage of TVP is convenience. TVP can be the basis for store bought meat substitutes and is the main ingredient in many brands of meatless burgers, meatballs and other convenience foods because the functional properties that expected from TVP is chewiness, elasticity, softness and juiciness. Add TVP crumbles into a pasta sauce and stir it, will make easier compare than soaking beans overnight then boiling them for an hour. Disadvantages of Protein Texturization: Texturized protein such as texturized vegetable protein is flavourless. TVP naturally does not look or taste like meat. This means that TVP have to season or rehydrate them before cook. TVP flavorless due to it contains low fat and must be added fat to improve the flavour compared to meat that contains fat and cholesterol to give flavor on it. TVP also low in nutrients such as iron, calcium and others compared with meat. TVP does not contain other essential vitamins or minerals. Meat is highly nutritious and versatile food. The primary importance of meat as a food as food lies in the fact that when digest its protein broken down releasing amino acids, which are assimilated and ultimately used for the repair and growth of cells. Meat is a nutrient dense food, providing valuable amount of many essential micronutrient and meat also supply fatty acids, vitamins, minerals, energy and water and is involved in the synthesis of protein, fat and membranes in the body. Impact: Many epidemiological studies have suggested that consumption of soy foods can reduce the risks for having cardiovascular diseases, bone loss and several cancers. Process of Protein Texturization: Extrusion Texturization: Extrusion of foods is a versatile approach of food process engineering combining several unit operations such as conveying, thermo-mechanical change and degradation, mixing, and shaping. ( Prabhat Kumar amp; K. P. Sandeep, 2010) As a result, formulations can be altered to reduce the cost of raw materials and improve product attributes. Hence, it is desirable to discuss the raw materials with specific reference to products. Based on the convenience of use, extruded products can be categorized into ready-to-eat (RTE), half-product/intermediate (ready-to-process) products requiring baking/toasting/frying at the consumer end, and raw material to be used for further processing and formulating other products. A wide range of raw materials from various sources and different compositions can be fed to the same extruder for developing the products that can be vary in cellular structure, shape, texture, and density. Generally free flowing powders are fed into the extruder. The input mechanical and thermal energy compresses the food powders to convert them into a viscoelastic fluid. Therefore the characterization of raw material is important for food extrusion. These are composition (moisture, protein, and fat content), particle size, surface friction, hardness and cohesiveness of particles. Apart from the main raw materials, additives, though usually added at a low level, play a major role in the extrusion characteristics and the extrusion properties. These additives may be a plasticizer, lubricant, binder, nutrient/fortification agent, and aid for expansion agent, flavor, or simply a taste improver. Textured Vegetable Proteins (TVPs) Meat extenders are textured vegetable food proteins which have been hydrated to 50-55 wt% moisture and blended with meat or meat emulsion to replace 20-30 wt% of the meats. Meat extenders represent the largest portion of TVP. Extrusion is also used to transform vegetable proteins into meat analogs. Meat analogs can be flavored and formed into sheets, disks, patties, strips and other shapes. TVP provides health benefits because they are free from cholesterol and contain low amount of fat.