Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism

Journal article


Sun, Dongyu, Wu, Min, Zhou, Chengyi and Wang, Bo. (2022). Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocolloids. 133, p. Article 108016. https://doi.org/10.1016/j.foodhyd.2022.108016
AuthorsSun, Dongyu, Wu, Min, Zhou, Chengyi and Wang, Bo
Abstract

Plant-based meat analogs are emerging products mainly produced by extruder. To reveal the “black box” processing mechanism of extrusion, the physicochemical and rheological properties of pea protein isolate (PPI) were evaluated at different extrusion temperatures (90 °C, 100 °C, 110 °C, 120 °C and 130 °C) and moisture contents (65% and 70%) by using rheological simulation and stop-operation. The results showed a gel-like PPI paste, which presented shear thinning gel-like behavior and strong elastic characteristics. The weaken strain overshoot behavior of the PPI paste transformed to a strong strain overshoot with temperature increased under large amplitude oscillation. The PPI molecules transformed from a spherical structure to a tangled fibrous network, the absolute zeta potential value increased, and the total SH decreased. The native-like secondary structures of PPI were lost, and the relatively rigid protein structure was broken with increasing temperature. The tertiary structure of the raw material is gradually lost, and the Trp residue is transferred from the spherical structure interior to the surface of the protein molecule. The protein subunits were not decomposed during the extrusion process, and although the thermal stability of the PPI was reduced, new cross-links of higher bond energy could be formed at higher temperatures. Moreover, a higher extrusion temperature and proper moisture content can result in partial unfolding and realignment of extruded PPI.

Keywordstwin-screw extruder; pea protein isolate; thermal characteristic; rheology
Year2022
JournalFood Hydrocolloids
Journal citation133, p. Article 108016
PublisherElsevier Ltd
ISSN0268-005X
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodhyd.2022.108016
Scopus EID2-s2.0-85135920051
Page range1-13
FunderNational Natural Science Foundation of China (NSFC)
Chinese Universities Scientific Fund
Natural Science Foundation of Beijing Municipality
Publisher's version
License
All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online31 Jul 2022
Publication process dates
Accepted25 Jul 2022
Deposited10 Jan 2023
Grant ID32171912
2022TC079
6182022
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