Protein physical state in meat analogue processing

The thermomechanical structuring by extrusion and shear cell processing of plant proteins into meat analogues is discussed in the context of the phase and state behavior of plant proteins, with a focus on soy and gluten. The water content dependence of the denaturation temperature of the major protein fractions from soy is critically analyzed in the context of the available literature sources, and its impact on processing for low-moisture meat analogues (LMMAs; also known as texturized vegetable proteins (TVPs) and high-moisture meat analogues (HMMAs) is discussed. Mechanisms of fiber formation that is initiated by phase separation either of protein–water systems or ternary protein–hydrocolloid–water systems are highlighted. Perspectives for further research and for the application of current insights in meat analogue processing are outlined.