Preparation and Properties of High-Soluble Wheat Gluten Protein Based Meat Analogues.

When the addition content of m-WGP was 10%, the gluten extrudate exhibited good water holding capacity and uniform moisture distribution, but the excessive hardness and chewiness were not suitable for simulating meat. When the addition content of m-WGP reached 50%, the gluten extrudate has the closest textural characteristics to commercial plant-based meat and real meat, with the potential to be used as a raw material to simulate meat. Accordingly, this work improves the processing properties of WGP and explores plant-based ingredients for meat analogues. This article is protected by copyright. All rights reserved.