Thermoplastic extrusion in food biotechnology processes

Sharikov, A. Yu.; Stepanov, V. I.; Иванов, В. В.

doi:10.21285/2227-2925-2019-9-3-447-460

Cited by 7 publications

(5 citation statements)

References 6 publications

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“…According to the rheological properties and reduced SME input ( Figure 3 , Figure 4 and Figure 5 ), CP and HSPI act as plasticizers in SPI-WG blends, increasing molecular mobility and decreasing viscosity. Conversely, WPI, SC, and EWP act as crosslinking agents, reducing polymer chain mobility through early crosslink formation (denaturation) in the mixing zone [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation

Ning,

Ji,

Zhang

et al. 2023

Polymers

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In this study, the effects of different soluble proteins, including collagen peptides (CP), soy protein hydrolysate (HSPI), whey protein isolate (WPI), sodium caseinate (SC), and egg white protein (EWP), on the structural and mechanical properties of blends containing soy protein isolate (SPI) and wheat gluten (WG) were investigated using high-moisture extrusion. The addition of CP and HSPI resulted in a more pronounced fibrous structure with increased voids, attributing to their plasticizing effect that enhanced polymer chain mobility and reduced viscosity. WPI, SC, and EWP acted as crosslinking agents, causing early crosslink formation and decreased polymer chain mobility. These structural variations directly influenced the tensile properties of the extrudates, with CP displaying the highest anisotropic index. Moreover, the presence of soluble proteins impacts the permeability of the extrudates. These insights shed light on how soluble proteins can be used to modify the properties of SPI-WG blends, making them suitable for meat analogue production.

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Section: Resultsmentioning

confidence: 99%

The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation

Ning,

Ji,

Zhang

et al. 2023

Polymers

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“…Для решения подобных проблем разрабатываются альтернативные способы гидролиза растительного сырья, замещающие стадию водно-тепловой обработки или разваривания под давлением более интенсивными процессами, позволяющие исключить пики вязкости и возможные реологические проблемы. Одним из направлений является термопластическая экструзия и ее интеграция в процесс биоконверсии растительного сырья в различных вариантах [4]. Это может быть внесение биокатализатора непосредственно в камеру экструдера при высоком содержании влаги в экструзионной камере [1] или при стандартных для сухой экструзии режимах [5,6], а также соединения экструдера с трубчатой гидролитической камерой, в которой происходит формирование гидролизата и начинается биокатализ [7].…”

Section: Introductionunclassified

Effect of agitation on the efficiency of enzymatic hydrolysis of highly concentrated media of extruded corn starch

Sharikov

Иванов

Amelyakina

2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The influence of the mixing factor and its intensity was investigated at the stage of developing a technology for processing highly concentrated hydrolysates (50% solids) of extruded corn starch. The starch was extruded using a twin-screw extruder at a temperature of 185 °C and a pressure at the die of 2 MPa. Extruded substrate was hydrolyzed with enzyme preparations of ?-amylase and glucoamylase for 4 hours with different stirring modes. The significance of the stirring speed on the degree of hydrolysis of extruded starch, especially in the first 2 hours of enzymatic treatment, has been established. As a result of 4-hour exposure, the dextrose equivalent of the hydrolyzate incubated without stirring was 52.2. Dextrose equivalent of the hydrolysates stirred at speed of 100, 200 and 500 rpm was 54.5, 59.3, and 59.8, respectively. The study of rheological properties showed that the dynamic viscosity of a medium without stirring significantly differed from the viscosity of a medium with stirring throughout the entire hydrolysis period. As a result, the dynamic viscosity of the sample without stirring and with stirring decreased from 3 Pa?s to 0.35 Pa?s and from 2.5-2.8 Pa?s to 0.145-0.221 Pa?s, respectively. An double increase of the glucoamylase dosage made the mixing factor after 4 hours of hydrolysis insignificant and increased the dextrose equivalent value by 18-35%. The dextrose equivalents of samples without stirring and with stirring at a frequency of 200 rpm were 70 and 71, respectively. But in the first 2 hours of hydrolysis, the stirring factor for samples with an increased dosage of glucoamylase was also statistically significant. The study showed that hydrolysis of highly concentrated media of extruded starch under the condition of high-quality homogenization with the enzymes provides a high degree of bioconversion without the requirement for continuous mixing,

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“…При скармливании экструдированных зерновых кормов сельскохозяйственным животным наблюдается увеличение переваримости и усвояемости питательных веществ всего рациона, повышается стойкость при хранении в результате разрушения жирорасщепляющих ферментов, корм получается обезвреженным от патогенной микрофлоры, получается продукт с высокими вкусовыми качествами. Экструзия позволяет шире использовать в животноводстве механизацию и автоматизацию процессов переработки зерновых кормов [11,12,13,14,15].…”

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The effect of different doses of rye extrudate on the digestibility of the diet feeds and biochemical parameters of rumen fluid and blood in replacement heifers

Morozkov

Sukhanova

Terentyeva

2022

Аграрная наука Евро-Северо-Востока

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The article presents the results of identifying the effect of feeding different doses of winter rye grain extrudate on the digestibility of diet feeds and the biochemical composition of rumen fluid and blood of replacement heifers. The research was carried out at the Sokolovo dairy complex (Perm Krai). The objects of the study were replacement heifers of Holstein blackand-white breed aged 12-15 months. The concentrate part in the diet of heifers of the experimental groups consisted from winter rye grain extrudate: in the first group by 12.5 %, in the second – by 25.0 %, in the third – by 50.0 %. As the result of the research, it was revealed that the replacement heifers of the first, second and third experimental groups showed great results compared to the heifers of the control group in the digestibility of the dry matter of the diet feed by 0.63 %, 0.99 and 1.77 % (p<0.01), respectively. The ammonia content was in the rumen fluid of the first experimental group of heifers three hours after feeding by 0.62 mg% (2.97 %) p<0.05, in the second experimental group by 1.22 mg% (4.77 %) p><0.05, in the third –> ˂ 0.05, in the second experimental group by 1.22 mg% (4.77 %) p˂0.05, in the third – by 1.70 mg% (9.42 %) p˂0.01 less, compared to the control. The level of urea in the blood of heifers of the experimental groups was lower, compared with the control, in the first ‒ by 0.34 mmol/l (by 6.65 %), in the second by 0.46 mmol/l (9.21 %) and in the third – by 0.58 mmol/l (14.90 %) p˂0.05.

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Thermoplastic extrusion in food biotechnology processes

Cited by 7 publications

References 6 publications

The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation

The Potential of Soluble Proteins in High-Moisture Soy Protein–Gluten Extrudates Preparation

Effect of agitation on the efficiency of enzymatic hydrolysis of highly concentrated media of extruded corn starch

The effect of different doses of rye extrudate on the digestibility of the diet feeds and biochemical parameters of rumen fluid and blood in replacement heifers

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