Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

Lyu, Ji Sou; Lee, Jung-Soo; Chae, Taeyoung; Yoon, Chan Suk; Han, Jaejoon

doi:10.1007/s10068-022-01207-8

Cited by 10 publications

(11 citation statements)

References 35 publications

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“…This aligns with previous results by Lyu et al. (2023). The lack of differences in springiness could be due to the compression methods of analysis not being able to pick up the small differences between treatments.…”

Section: Resultssupporting

confidence: 94%

“…However, the springiness of both the whole TVP and milled TVP showed no significant differences between treatments in this study (data not shown). This aligns with previous results by Lyu et al (2023). The lack of differences in springiness could be due to the compression methods of analysis not being able to pick up the small differences between treatments.…”

Section: Tpasupporting

confidence: 90%

“…Extruder parameters such as preconditioner water, extruder water, and extruder shaft speed had to be adjusted according to each treatment to reach the optimum product. Extrusion parameters can have a very significant impact on the physical qualities of the final product and often need to be adjusted for each different protein source or application (Lyu et al., 2022). For most cold and intermediate swelling treatments, the product was of the highest quality at a die temperature between 155 and 160°C.…”

Section: Resultsmentioning

confidence: 99%

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Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

Flory,

Alavi

2023

Journal of Food Science

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Different protein sources create distinct textures in plant‐based meat due to differences in their hydration properties when exposed to different time, temperature, and shear regimes, which in turn depend upon their solubility, protein structure, and specific amino acids. This research aimed to identify these differences and manipulate them to reach a desired texture utilizing simple and reproducible analytical methods to characterize protein properties as either cold or heat swelling. Protein functionality was determined through least gelation concentration (LGC), water absorption index (WAI), and rapid visco analysis (RVA). Cold swelling or CS proteins (pea protein isolate, soy protein isolate, Arcon S soy protein concentrate) were characterized by an LGC < 14% and/ or WAI > 4.0 g/g, while LGC > 16% and/ or WAI < 4.0 g/g indicates proteins with heat swelling or HS properties (Arcon F soy protein concentrate, wheat gluten, and fava protein concentrate). An RVA peak time of around or less than 3 min (<75°C peak temperature) indicated CS properties while greater than 3.5 min (>80°C peak temperature) was considered HS. Protein mixes or treatments comprising mainly of different combinations and ratios of CS proteins were hypothesized to create a softer textured vegetable protein product or texturized vegetable protein (TVP) and those based on HS proteins a firmer TVP. Bulk density was higher for HS treatments (274–287 g/L) than for CS treatments (160–223 g/L). CS treatments exhibited a microstructure that was porous, while HS showed a dense, laminar microstructure. Texture profile analysis showed that CS treatments seemed to show a lower hardness (1154–1595 g) than the HS treatments (1893–2231 g).Practical ApplicationControlling texture can be a valuable tool when producing a plant‐based meat product. Different applications have various texture requirements. For example, a plant‐based fish stick would require a softer texture than a hamburger or chicken nugget. By increasing the knowledge of how protein functionality affects meat analogue texture, the time needed to produce new products with novel textures can be reduced. Money could also be saved by being able to quickly replace ingredients with a more affordable or accessible protein with similar swelling abilities to preserve product quality.

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Section: Resultssupporting

confidence: 94%

Section: Tpasupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

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Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

Flory,

Alavi

2023

Journal of Food Science

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“…Lastly, the increased MC reduces the residence time of the melt inside the barrel during extrusion cooking (Chen et al, 2010), hence providing lesser time for any reactions that cause color changes. An increase in die temperature from 180 to 210 • C has been previously reported to decrease the lightness and increase the color difference of soy protein-based TVPs (Lyu et al, 2023). However, no such effects of BT (comparing TVP 4,TVP 5,and TVP 6) were observed in the present study which may be due to the relatively lower temperatures studied (120-140 • C).…”

Section: Colorcontrasting

confidence: 72%

“…Similarly, Lyu et al. (2023) and Meng et al. (2010) reported an increase in SME input as a function of increasing SS.…”

Section: Resultsmentioning

confidence: 74%

Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein

Singh,

Guerrero,

Nickerson

et al. 2024

Journal of Food Science

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Utilizing lentil protein as a novel ingredient for producing texturized vegetable proteins (TVPs) can provide new opportunities for the production of next‐generation hybrid meat products. TVPs from lentil protein isolate were manufactured using low‐moisture extrusion cooking at different combinations of screw speed (SS), feed moisture content (MC), and barrel temperature (BT) profile. In total, seven different combinations of processing treatments were tested, and the resulting TVPs were characterized for their physical (rehydration ratio, texture profile analysis, color, and bulk density), techno‐functional (oil and water holding capacities), and microstructural properties. The processing conditions of higher SS and lower MC resulted in increased values of several textural profile attributes (springiness, cohesiveness, and resilience), increased water holding capacity (WHC), and decreased bulk density. Compared to raw lentil protein, TVPs showed enhanced oil holding capacity, though WHC either decreased or remained constant. The extrusion response parameters (die pressure, torque, and specific mechanical energy) showed positive correlations with several physical properties (texture, WHC, and total color change), revealing their potential for serving as important TVP quality indicators. TVPs produced at SS, MC, and BT of 450 rpm, 30%, and 140°C, respectively, showed relatively better overall physical and techno‐functional quality and can be used as meat extenders in hybrid meat patties. Overall, this research evidenced the viability of lentil protein as a potential ingredient for producing low‐moisture TVPs.

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Plant-based meat alternatives: innovation through advanced processes and ingredients

Singh,

Kadam,

Koksel

2024

Handbook of Plant-Based Food and Drinks Design

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Effect of screw speed and die temperature on physicochemical, textural, and morphological properties of soy protein isolate-based textured vegetable protein produced via a low-moisture extrusion

Cited by 10 publications

References 35 publications

Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein

Plant-based meat alternatives: innovation through advanced processes and ingredients

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