Changes in conformation and quality of vegetable protein during texturization process by extrusion

Zhang, Jinchuang; Liu, Li; Liu, Hongzhi; Yoon, Ashton K.; Rizvi, Syed S.H.; Wang, Qiang

doi:10.1080/10408398.2018.1487383

Cited by 197 publications

(119 citation statements)

References 78 publications

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“…Fibrous melts are commonly produced at temperature of 140 to 180 °C and moisture content 60% to 80% but not at lower temperature than 130 °C (Cheftel, Kitagawa, & Queguiner, 2009). However, the fibrous structure gets disrupted at the die end (Holay & Harper, 1982) and it will require that a cooling die is used to keep the die temperature below 100 and 75 °C for low‐ and high‐moisture extrusion, respectively (Zhang et al., 2019).…”

Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

304

136

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The market trend towards plant‐based protein has seen a significant increase in the last decade. This trend has been projected to continue in the coming years because of the strong factors of sustainability and less environmental impact associated with the production of plant‐based protein compared to animal, aside from other beneficial health claims and changes in consumers' dietary lifestyles. In order to meet market demand, there is a need to have plant‐based protein ingredients that rival or have improved quality and functionality compared to the traditional animal protein ingredients they may replace. In this review article, we present a detailed and concise summary of the functionality challenges of some plant protein ingredients with associated physical, chemical, and biological processing techniques (traditional and emerging technologies) that have been attempted to enhance them. We cataloged the differences between several studies that seek to address the functionality challenges of selected plant‐based protein ingredients without overtly commenting on a general technique that addresses the functionality of all plant‐based protein ingredients. Additionally, we elucidated the chemistry behind some of these processing techniques and how they modify the protein structure for improved functionality. Although, many food industries are shifting away from chemical modification of proteins because of the demand for clean label product and the challenge of toxicity associated with scale‐up of this technique, so physical and biological techniques are widely being adopted to produce a functional ingredient such as texturized vegetable proteins, hydrolyzed vegetable protein, clean label protein concentrates, de‐flavored protein isolates, protein flour, and grits.

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Section: Modification Of Plant Proteins By Various Processing Techniquesmentioning

confidence: 99%

Modification of plant proteins for improved functionality: A review

Akharume

Aluko

Adedeji

2021

Comp Rev Food Sci Food Safe

304

136

View full text Add to dashboard Cite

show abstract

“…Protein is the most important ingredient in the production of HMMA using extrusion technology. During extrusion, protein is denatured, unfolded, realigned and cross-linked, due to the shear, heat, pressure and cooling ( Figure 1) achieved in the extruder and cooling die, respectively [17]. The final texture of HMMA is influenced by different types of protein bonds.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…The final texture of HMMA is influenced by different types of protein bonds. Several factors determine the protein interactions such as protein type, pre-treatment and extrusion parameters [17]. Previous works have shown that hemp seed protein in particular, has a high protein quality and functionality [16,18,19].…”

Section: Introductionmentioning

confidence: 99%

“…Changes in protein conformation during extrusion of HMMA. Modified illustration adopted from Zhang et al[17].…”

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confidence: 99%

See 2 more Smart Citations

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

Zahari

Ferawati

Helstad

et al. 2020

Foods

163

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The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

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