The high moisture extrusion of plant proteins is well suited for the production of protein-rich products that imitate meat in their structure and texture. The desired anisotropic product structure of these meat analogues is achieved by extrusion at high moisture content (>40%) and elevated temperatures (>100 °C); a cooling die prevents expansion of the matrix and facilitates the formation of the anisotropic structure. Although there are many studies focusing on this process, the mechanisms behind the structure formation still remain largely unknown. Ongoing discussions are based on two very different hypotheses: structure formation due to alignment and stabilization of proteins at the molecular level vs. structure formation due to morphology development in multiphase systems. The aim of this paper is, therefore, to investigate the mechanism responsible for the formation of anisotropic structures during the high moisture extrusion of plant proteins. A model protein, soy protein isolate, is extruded at high moisture content and the changes in protein–protein interactions and microstructure are investigated. Anisotropic structures are achieved under the given conditions and are influenced by the material temperature (between 124 and 135 °C). Extrusion processing has a negligible effect on protein–protein interactions, suggesting that an alignment of protein molecules is not required for the structure formation. Instead, the extrudates show a distinct multiphase system. This system consists of a water-rich, dispersed phase surrounded by a water-poor, i.e., protein-rich, continuous phase. These findings could be helpful in the future process and product design of novel plant-based meat analogues.

Highly concentrated biopolymers are used in food extrusion processing. It is well known that rheo-logical properties of biopolymers influence considerably both process conditions and product properties. Therefore, characterization of rheological properties under extrusion-relevant conditions is crucial to process and product design. Since conventional rheological methods are still lacking for this purpose, a novel approach is presented. A closed cavity rheometer known in the rubber industry was used to systematically characterize a highly concentrated soy protein, a very relevant protein in extruded meat analogues. Rheological properties were first determined and discussed in the linear viscoelastic range (SAOS). Rheo-logical analysis was then carried out in the non-linear viscoelastic range (LAOS), as high deformations in extrusion demand for measurements at process-relevant high strains. The protein showed gel behavior in the linear range, while liquid behavior was observed in the nonlinear range. An expected increase in elasticity through addition of methylcellulose was detected. The measurements in the non-linear range reveal significant changes of material behavior with increasing strain. As another tool for rheological characterization, a stress relaxation test was carried out which confirmed the increase of elastic behavior after methylcellulose addition.

Here, negative normal stress differences are reported in capillary suspensions, i.e. particle suspensions in a two-fluid system that creates strong capillary attractions, at a solid concentration of 25%, and a volume fraction that has heretofore been considered too low to show such normal stress differences. Such capillary suspensions have strong particle networks and are shear thinning for the entire range of shear rates studied. Capillary suspensions exist in two states: a pendular state when the secondary fluid preferentially wets the particles, and a capillary state when the bulk fluid is preferentially wetting. In the pendular state, the system undergoes a transition from a positive normal stress difference at high shear rates to a negative stress difference at low shear rates. These results are an indication of flexible flocs in the pendular state that are able to rotate to reorientate in the vorticity direction under shear. Analogous experiments were also conducted for the capillary state, where only a negative normal stress difference occurs. The capillary state system forms more network contacts due to droplet breakup at higher shear rates, which enhances the importance of hydrodynamic interactions in the non-colloidal suspension.