Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.

There was also a decreasing trend for chewiness as the % CS increased that was very comparable to the trend seen for hardness.

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Similar to the WHC results, the bulk density results indicate that the most significant differences exist between the most extreme treatments, 0 and 90% CS, with a slight trend shown for the intermediate treatments that would need to be confirmed by further research. 3.9.

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In general, the WAI (2.51–5.61 g/g) and protein solubility (20–46%) showed an increasing trend, while the LGC decreased from 17–18% to 14–15% with an increase in the % CS in raw protein blends.

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