Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

A closed cavity rheometer was used to study the rheology of dry-fractionated mung bean protein -DFMB- (55% protein d.m.). Then, the high-moisture extrusion cooking at 40% and 50% moisture contents and different temperatures (115, 125, 135 and 145 degrees C) was performed, investigating the impact on structural, textural, and rheological properties of extrudates. When subjected to a temperature ramp (40-170 degrees C), DFMB showed an increase of G* from 70 degrees C, as a consequence of starch gelatinization and protein gelation. The peak, indicating the end of aggregation reactions, was at 105 degrees C and 110 degrees C for DFMB at 50% and 40% moisture content, respectively. The time sweep analysis described the protein behavior in no-shear/shear conditions, highlighting a more pronounced effect of the temperatures compared to moisture content. During the extrusion cooking, the temperature increase led to a decrease of pressure, indicating a reduction of the melt viscosity. The micro-structure of the extrudates showed a more pronounced anisotropic profile when higher temperatures were applied. Hardness, chewiness, and cohesion were directly correlated with the temperature, which also affected the rheological properties of extrudates. A combination of textural and rheological analyses can offer a clear overview of the structural characteristics of meat analogues.