Optimization of Pea Protein Plant Meat Formulation by Response Surface Methodology and Its in Vitro Digestion Analysis

Abstract

With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with the additions of sweet potato starch, rapeseed oil, and red yeast red, affected the sensory scores and chewiness of plant-based meat. On the basis of single factor experiments, the plant-based formula was optimized using Box Behnken response surface methodology and texture analysis, and the optimal formula was tested for physicochemical indicators and in vitro digestion tests. The results showed that the ratio of pea tissue protein to gluten was 7:3 (g/g), along with 6% sweet potato starch, 10% rapeseed oil, and 0.03% safflower red, resulted in plant-based meat with favorable sensory scores (88.31) and chewability (3.131). The protein content of the plant-based meat obtained from the optimal formula was 15.70%, the fat content was 2.33%, and the moisture content was 57.79%. According to texture analysis, there were significant differences in hardness, adhesiveness, and chewiness between plant meat and pork loin, beef, and chicken, in addition to elasticity. The results of in vitro digestion analysis showed that the protein digestibility of plant meat was 80.83%, while that of beef was 87.50%. The difference between the two was small, indicating that plant meat had good digestion ability. The plant meat made from pea tissue protein provides reference materials for further development, application, and other related industries.

Keywords

• plant-based meat
• pea protein
• formula optimized
• texture properties
• in vitro digestion