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The impacts of ohmic heating (OH) on the physical structure and volatile compounds of peanut protein (PP) were investigated for low denaturation plant-based meat ingredient using peanut protein isolate (PPI). The microstructure, texture, color, polar and weakly polar volatile compounds were characterized qualitatively and quantitatively using colorimetry, scanning electron microscopy, texture analysis, headspace solid-phase microextraction, DB-WAX and DB-5MS columns for separation, and combination of gas chromatography (GC) and mass spectrometry (MS). The principal component analysis and partial least square discrimination were applied to the results of the volatile compounds attribution. The results showed that OH treatments modified the second and tertiary structure of PP, improved the texture, caused either disappearance of indigenous compounds or emerging of new volatile compounds. OH could reduce off-flavor and increase pleasant compounds of PPI. The findings suggested that the OH is promising in vegetable protein structure and flavor improvement. • Ohmic heating (OH) applied on peanut protein isolate (PPI). • Polar and weakly polar volatiles analyzed quantitatively and qualitatively. • OH promising in improving PPI texture, structure and flavor as base ingredient. [ABSTRACT FROM AUTHOR]

To assess the efficacy of electric field (EF) on vegetable protein juice-holding and texturisation as a low denaturation processing means, the impacts of pulsed (PEF) and low direct current (DCEF) electric field on the water- (WHC) and oil-holding capacity (OHC), microstructure, texture and physical structure of wheat gluten were investigated using wet gluten dough. The results showed that the PEF and DCEF affected the WHC and OHC significantly. The PEF seemed not to affect the textural properties so severely although significant differences appeared in hardness, chewiness, gumminess, and cohesiveness; there were no significant differences either in springiness or in resilience. The DCEF had a stronger impact on all the textural indices. Scanning electronic microscopy suggested that the PEF caused smaller and uniform micropores and the DCEF derivated more continuous and compact microstructure. Fourier transform infrared spectrometry demonstrated that EF significantly altered the composition proportion of the secondary structure. A slight blue shifts of UV spectra, a red shift of fluorescence spectra, and an increased surface hydrophobicity of gluten could be observed after EF treatment. X-ray diffractometry demonstrated that the EF significantly made the physical structure of wet gluten compacter. The results suggested that EF is promising in vegetable protein texturisation. • Effect of Pulsed (PEF) and DC (DCEF) electric field on wet gluten compared. • Water- and oil-holding ability, texture, microstructure, physical structure investigated. • PEF and DCEF affected texture and microstructure as massager and presser. • Both fields caused alteration of secondary and tertiary structure. [ABSTRACT FROM AUTHOR]