Molecular interactions tailoring the physicochemical, technofunctional, and texture characteristics of textured vegetable-insect proteins

Textured vegetable-insect proteins (TVIPs) offer a sustainable alternative to meat, although extrusion-triggered protein interactions between these raw materials remain underexplored. This study evaluated the effect of cricket meal (CM) incorporation on the physicochemical, structural, and functional characteristics of TVIPs. CM replaced 10 % and 20 % of soy flour (SF), soy protein concentrate (SC), or pea protein concentrate (PC), processed by low-moisture extrusion. CM addition increased fat and insoluble dietary fiber, while increasing random coils and ß-turns, particularly in SC and PC matrices. These changes modified protein-protein interactions and network formation, contributing to denser structures with reduced porosity. Technofunctional properties increased at 10 % CM inclusion, with higher water and oil absorption. In contrast, 20 % CM substitution in PC significantly improved protein digestibility while maintaining desirable texture. Overall, these findings demonstrate the potential to tailor CM inclusion levels and protein sources to optimize functionality, texture, and nutritional quality in sustainable high-protein foods. © 2025 Elsevier Ltd

Molecular interactions tailoring the physicochemical, technofunctional, and texture characteristics of textured vegetable-insect proteins Academic Article in Scopus