Effects of Cassava and Modified Starch on the Structural and Functional Characteristics of Peanut Protein-Based Meat Analogs

Meat analog manufacturing via high-moisture extrusion technology is a complex process wherein the properties of protein materials constitute a critical determining factor. In this study, we enhanced the fiber structure properties of high-moisture extruded peanut protein-based meat analogs by incorporating different starches (cassava starch, acetyl distarch phosphate [ADSP], and hydroxypropyl starch) to address challenges in water retention, emulsification, and digestibility. The impact of the starch content (0, 3, 6, 9, 12%) was assessed using low-field nuclear magnetic resonance, ultraviolet/fluorescence spectroscopy, differential scanning calorimetry, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and functional tests. Compared with controls without starch, adding 6% ADSP significantly improved the water retention by forming a dense, charged network, reducing T_2b (0.37 ms) and T₂₂ (175.30 ms). ADSP (12%) enhanced the emulsification (activity index 10.28 m²/g, stability index 75%); the cassava starch (12%) increased the in vitro protein digestibility to 83% due to amylopectin degradation. Hydroxypropyl starch (6%) elevated the thermal stability (peak temperature 125.71 °C) by forming a viscous protective matrix (<i>p</i> < 0.05). Ultraviolet and fluorescence spectra indicated protein-starch interactions, with ADSP inducing the most pronounced conformational changes. This study demonstrated that the starch type and concentration critically modulate protein-starch interactions, offering guidance for enhancing the quality of meat analogs.