Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

Emin, M. Azad; Quevedo, María Cristina Céspedes; Wilhelm, Manfred; Karbstein, Heike P.

doi:10.1016/j.ifset.2017.09.013

Cited by 76 publications

(81 citation statements)

References 24 publications

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“…Pommet et al [64] performed one of the first studies using a CCR for food biopolymers and investigated the aggregation/degradation behavior of wheat gluten/glycerol blends at elevated temperature under shear conditions. Further studies by our research group [43,[65][66][67][68][69][70][71] confirmed the applicability of this rheometer to study the reaction behavior of various protein and proteinpolysaccharide systems under defined extrusion-like conditions. To the best of our knowledge, however, the potentials of this rheometer in characterizing the complex rheological behavior of highly concentrated biopolymers have not yet been reported.…”

Section: Introductionsupporting

confidence: 53%

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Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

et al. 2020

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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.

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Section: Introductionsupporting

confidence: 53%

“…However, the additional amount of time spent in the reservoir of the capillary rheometer must be considered, as even the shortest treatment times at elevated temperatures may dramatically change the rheological behavior of the biopolymers. For instance, viscosity of wheat proteins may double within 30 s at 140 ∘ C [43].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

et al. 2020

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“…From the experience on the method, the minor change at 124 °C is assumed to be negligible. This becomes more obvious when compared to other studies; in systems with reactive proteins such as wheat gluten [ 71 ] or whey protein [ 81 ], typical extrusion treatment can lead to up to a ten-fold increase in viscosity.…”

Section: Resultsmentioning

confidence: 92%

“…To determine the rheological properties, samples were analyzed in a closed cavity rheometer RPA flex from TA Instruments, Inc. (New Castle, DE, USA); see Figure 2 . This instrument is described in detail elsewhere [ 71 , 72 ] and will only be briefly described here. The material is first placed between the two cones.…”

Section: Methodsmentioning

confidence: 99%

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Wittek

Zeiler

Karbstein

et al. 2021

Foods

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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.

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“…Two rheometers were used: i) closed cavity rheometer (CCR) (RPA elite, TA instruments, New Castle, Delaware, USA), and ii) stress-controlled rheometer (MCR 502, Anton Paar, Graz, Austria). The CCR was used to determine the rheological properties under shear and elevated temperatures (Emin, Quevedo, Wilhelm, & Karbstein, 2017). The protein dispersions were placed in the cavity (disk geometry) of the rheometer, which was sealed to allow a pressure of 4500 kPa to prevent water evaporation.…”

Section: Rheologymentioning

confidence: 99%

Creation of fibrous plant protein foods

Dekkers¹

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Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions

Cited by 76 publications

References 24 publications

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure

Creation of fibrous plant protein foods

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