Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate

Abstract

Abstract The effects of pH, calcium chloride concentration and coagulation temperature on the yield of sol‐fraction during the formation of fibrous texturates made of soya protein isolates (SPI) and their mixtures with casein were studied. The optimal conditions in terms of least protein loss were pH 7.0, 0.05 M calcium chloride and 99 °C. Also studied were functional properties of the fibrous texturates having different relative amounts of the protein components as well as organoleptic properties of combined meat products with a 24% substitution of meat for fibrous texturates. Combined meat products containing fibrous texturates with a casein‐SPI ratio of 1:1 had the best organoleptic and technological properties.