Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

Wang, Hong; Berg, Frans W.J. van den; Zhang, Wei; Czaja, Tomasz Pawel; Zhang, Longteng; Jespersen, Birthe Møller; Lametsch, René

doi:10.1016/j.foodhyd.2022.107540

Cited by 56 publications

(34 citation statements)

References 32 publications

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“…The results of the moisture distribution of the extrudate were recorded on a low-field NMR analyser (Niumag Co., Ltd., Shanghai, China) (at 25°C). The transverse relaxation times (T 2b,21,22 ) and peak ratio (P 2b,21,22 ) of the samples were determined using a Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence ( 6 ).…”

Section: Methodsmentioning

confidence: 99%

“…The protein interactions during extrusion were reflected by studying the difference in protein solubility of the extrudates with different extrusion zones in specific chemical reagents. The study method by Fengqiujie Wang et al ( 6 ), was utilised with slight modifications. Four specific extractants were used: (1) phosphate buffer (pH = 7.5, 0.1 mol/L); (2) 8.0 M urea in (1); (3) 0.05 M dithiothreitol in (1); (4) 0.05 M dithiothreitol and 8.0 M urea in (1).…”

Section: Methodsmentioning

confidence: 99%

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High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Wang

Gao

et al. 2023

Front. Nutr.

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At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG), and maltodextrin (MD) were used in the preparation of organised protein products based on soybean protein and wheat protein under high moisture extrusion conditions. It was revealed that SA-4%, XG-2%, and MD-2% (w/w) significantly enhanced the structural and physical properties of the fibres. The polysaccharides increased the water distribution of extrudates by enhancing protein-water interactions through hydrogen bonding, with MD-2% having the strongest ability to trap free water. The mechanism by which the polysaccharides improved the fibrous structure of extrudates involved the reorganization of molten proteins from the die head region to the cooling region, formation of new molecular bonds and enhancement of thermal stability. XG-2% significantly increased the β-sheet structure in the molten region (48.9 ± 1.35%) and showed the best thermal stability. Overall, SA-4% was able to better maintain the molecular bonding transformation and strong water absorption, which stabilised the protein conformation and formed the highest fibrous degree (2.1 ± 0.03). This suggests that the properties of the three polysaccharides can be used as modifiers of high water extruded plant proteins to improve the extruded materiality, functional and nutritional properties.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Wang

Gao

et al. 2023

Front. Nutr.

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“…Moreover, due to the high degree of integration of extrusion technology, the production process has almost no pollutant emission, which is a green and low-carbon processing technology that is beneficial in the processing of grains and plant proteins. Currently, most regulations on the quality of the extrudate are mainly investigated from the aspect of the material’s formula and operating parameters (barrel temperature, screw shearing method, and moisture content) [ 13 , 14 ]. However, complex variations in the barrel of the extruder are ignored, which is a factor that directly affects the properties of the extrudate.…”

Section: Introductionmentioning

confidence: 99%

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Zhou

Sun

et al. 2022

Foods

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Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.

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“…Soybean proteins are widely used as raw material to produce texturized extrudates due to their high availability, low price, abundant essential amino acids and excellent ability to cohesion and texturize [ 15 ]. Therefore, in this study, frozen surimi (predominately fish protein) and soybean flour were used as raw materials to prepare dual-protein texturized extrudates by a single-screw extruder.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

Zhang

et al. 2022

Foods

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This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates’ thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates’ physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E—tongue and E—nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.

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Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

Cited by 56 publications

References 32 publications

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

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