Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch Gels.

ABSTRACT: Okara, a fiber-rich soybean byproduct, can improve the sustainability of plant-based meats but may compromise texture when used at high levels. This study investigated the effects of okara flour (0-40%) on the structure-function relationships of high-moisture meat analogues (HMMA) formulated with soy protein isolate, wheat gluten, and corn starch. Analyses included composition, macrostructure, instrumental texture (cutting tests and TPA, evaluated by PCA), SDS-PAGE, and pasting behavior under both pressurized and atmospheric conditions. Increasing okara decreased protein density but increased fiber and fat, resulting in nutritional trade-offs. Fibrous anisotropy was preserved up to 20% okara but declined at higher levels, producing dense, isotropic matrices. Texture analyses revealed reduc

SUBMITTER: Aussanasuwannakul A 

PROVIDER: S-EPMC12563324 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature